# Jerusalem Artichoke Risotto

Recipe by [Hana Novak](https://fridge.menu/en/u/hananovak)

A creamy Jerusalem artichoke risotto finished with lemon and Parmesan, topped with Jerusalem artichoke crisps.

Servings: 4 · Prep 15 min · Cook 45 min · Pasta

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Jerusalem Artichoke Risotto](https://image.fridge.menu/adaptations/68tdnhpi/6486016a1f3aeb93b126d42dc9dcaa7a96c6242d5ffc380193b00c3691a5b283.jpg)

## Ingredients

- 400 g Jerusalem artichoke — cut into very small cubes
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 350 g [Risotto rice](https://fridge.menu/en/i/risotto-rice)
- 100 ml [Wine](https://fridge.menu/en/i/wine)
- 1.2 l [Stock](https://fridge.menu/en/i/stock)
- 75 g [Parmesan](https://fridge.menu/en/i/parmesan) — or another hard cheese, finely grated
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest and a little juice
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 150 g Jerusalem artichoke — for the crisps
- 300 ml [Vegetable oil](https://fridge.menu/en/i/vegetable-oil)
- [Salt](https://fridge.menu/en/i/salt)
- ½ bunch [Thyme](https://fridge.menu/en/i/thyme) — fresh
- 50 g [Parmesan](https://fridge.menu/en/i/parmesan) — or another hard cheese, freshly grated

## Steps

1. Peel the Jerusalem artichokes and slice them thinly on a mandoline
2. Heat the frying oil to 180°C in a pan
3. Fry the Jerusalem artichoke in small batches until crisp and golden
4. Remove with a slotted spoon and drain on kitchen paper
5. Sprinkle with flaky salt
6. Sauté the Jerusalem artichoke, onion, garlic and thyme in a pan with oil over medium-low heat for 5–6 minutes
7. They should not brown
8. Add the rice and stir well
9. Pour in the white wine and stir until the rice has absorbed it
10. Gradually add the vegetable stock until the rice is just cooked and the risotto is pleasantly creamy
11. Stir in the freshly grated Parmesan and season to taste with lemon zest, lemon juice, salt and freshly ground black pepper
12. Serve with the Jerusalem artichoke crisps, freshly grated Parmesan and thyme

Published 2026-10-07

https://fridge.menu/en/r/jerusalem-artichoke-risotto-68tdnhpi

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