Cannellini Risotto with Roasted Jerusalem Artichoke
Ingredients
- 2 tbsp cashew butter (Nuts. May contain Peanuts, Sesame)
- 80g kale
- 1 garlic bulb (use half)
- 10g hazelnuts (Nuts)
- 250g Jerusalem artichokes
- 1 leek
- 1 lemon
- 2 tbsp nutritional yeast
- 1 vegetable stock cube (use half) (Celery)
- 1 handful of fresh thyme
- 2 tbsp sundried tomato paste
- 240g cannellini beans
Description
- Preheat the oven to 240C / fan 220C / gas mark 9. Lightly scrub the artichokes with a scourer to remove any grit. Halve the small ones and quarter the bigger ones. Place the artichokes onto a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 20 mins.
- Trim and thinly slice the leek into 1cm half-moons. Finely chop or crush 4 garlic cloves. Strip the thyme from the stalks and roughly chop. Heat a large saucepan with 1/2 tbsp oil on medium heat. Add the leek, half the garlic and half the thyme. Season with sea salt and cook for 6-7 mins, until soft. Add the nutritional yeast, sundried tomato paste and three-quarters of the kale and mix.
- Drain the beans (do not rinse) and add to the pan with the cashew butter and 350ml hot water (175ml for 1 person). Crumble in half the stock cube, then bring to a boil. Simmer for 6-8 mins, stirring regularly, until thickened. Add a splash of water for a looser risotto, if desired. Season generously with sea salt.
- After 20 mins of roasting, remove the tray from the oven and mix in the remaining garlic and thyme. Roast for a final 8-10 mins, until the artichokes are soft and golden.
- Meanwhile; quarter the lemon. Roughly chop the hazelnuts and the remaining kale, then place in a bowl with the juice from 3 lemon wedges. Season with a pinch of sea salt and mix well.
- Serve the risotto in bowls and top with the kale and roasted artichokes. Garnish with the hazelnut mix and the remaining lemon, cut into thin wedges.
