Roasted Jerusalem artichokes bring a deep, nutty earthiness to this risotto recipe that's hard to get from any other ingredient. Paired with mushrooms, fresh spinach, and a bright hit of lemon, it's an elevated vegetarian dinner that comes together in under an hour.
Jerusalem artichokes are a unique food. They have a flavor and texture similar to a crisp, nutty potato, almost like a water chestnut, but better. Interestingly, they are neither artichokes nor from Jerusalem. In fact, they're native to North America and are a root vegetable, specifically a perennial tuber in the sunflower family. The origin of their name is a topic of debate.
As I learned one year when they popped up in my community garden patch, these plants will spread and quickly take over an area. This makes them great for foraging (just look for the tall yellow flowers that bloom from them in the fall) but less great for the home gardener like me. I have enough plants to manage without introducing this one to the yard.
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I hadn't come across Jerusalem artichokes, also known as sunchokes, in years-probably not since I ripped them out of my community garden plot. So, when I saw them at a local farmstand in Vermont, I quickly grabbed a few.
If you want to learn more about this unique vegetable, here's a great history of Jerusalem artichokes from Edible Madison.
Their nutty flavor and crunchy texture make them excellent for enhancing a dish and serving as an ingredient in a larger meal. Personally, I don't enjoy eating them on their own, but I found they paired beautifully with mushrooms to flavor risotto.
😍 Why You'll Love This Recipe
- It has a deep, earthy flavor from the roasted sunchokes and mushrooms.
- As a good risotto should be, it's creamy and rich.
- And it still manages to feel bright and fresh thanks to fresh lemons, spinach, and herbs.
If you like a good rice dish, you'll also want to try my Pumpkin and Sage Risotto (which also includes mushrooms), Rice Stuffed Zucchini, and Cardamom Chicken and Rice.
🍄🟫 Ingredients
Here's everything you need to make this Jerusalem artichoke and mushroom risotto.
Ingredient notes
- Jerusalem artichokes: Look for these in the fall or even early spring at your local farmers' markets and farm stands. You can store them in the fridge until ready to use; however, they don't tend to keep for long. It's also worth noting that some people are sensitive to Jerusalem artichokes and find them hard to digest, hence their other nickname: fartichokes. Personally, I've never had any issue. Here's more info on how Jerusalem artichokes could potentially make you sick.
- Mushrooms: Use any kind of mushrooms you like here. I used baby bella, which is the kind I tend to buy most often.
- Arborio rice: This short, starchy Italian rice is ideal for making risotto because it creates a creamy texture. While other types of rice and grains may be used in risotto, I suggest sticking with Arborio for this recipe.
- Spinach: I like to toss in a few handfuls of spinach at the end of cooking for color and some extra nutrition. You may leave it out if you prefer, or replace it with beet greens, chard, or tender kale.
- Parmesan: One of my favorite parts of a risotto. It adds richness and creaminess to the risotto at the end of cooking. I find that freshly grated Parmesan melts best into the dish, but if you prefer to buy yours already grated, that will work just fine here.
Check out the recipe card below for the complete list of ingredients and their quantities.
Substitutions & Variations
- Try kale, chard, or arugula instead of the spinach
- The wine may be left out and replaced with additional broth
- Other woody herbs like rosemary or sage would also work well in place of the thyme
- Top the risotto with a cooked protein of your choice, such as shrimp or scallops
🔪 Instructions
- Step 1: Rinse and wipe the Jerusalem artichokes clean. Then chop into rough ½-inch to 1-inch pieces.
- Step 2: Toss the artichokes with olive oil, salt, pepper, and thyme. Bake for 15 minutes at 400°F.
- Step 3: Roughly chop the mushrooms, then add them to the pan with a little more oil. Toss and roast for another 20 minutes or until everything is tender.
- Step 4: Meanwhile, heat the broth in a small pan and keep warm on the stove. Chop the shallots, garlic, and parsley.
- Step 5: Sauté the shallots in the pan until softened. Add the garlic and cook for another minute.
- Step 6: Add the rice, stir, and toast it for a couple of minutes. Pour in the wine and let it cook until absorbed, about a minute or two.
- Step 7: Add a ladleful of warm broth. Stir and cook for a couple of minutes until absorbed. Then add another ladleful of broth and continue cooking and stirring. Repeat this several times until the risotto is tender and the rice stops absorbing the broth. You may have extra broth.
- Step 8: When done, the risotto should appear creamy with just a little liquid. Stir in the butter and Parmesan.
- Step 9: Add most of the roasted artichokes and mushrooms. Save some for topping the dishes.
- Step 10: Stir in the spinach and lemon zest. It should wilt pretty quickly into the risotto. Serve immediately, topped with some of the remaining mushrooms and artichokes, a splash of lemon juice, and more cheese.
✨ Top Tips
- The Jerusalem artichokes and mushrooms may be roasted up to a day ahead.
- Risotto isn't difficult to make, but it does need consistent attention. Don't walk too far from the pan once you've started adding the broth and cooking the rice.
- Keep the broth hot. This helps to keep the rice cooking as you add it to risotto. You may not need all of it, but it's better to have some extra than not enough. You can save it for another use or add a little if reheating leftovers.
🥡 Storage
Fridge: Store leftover risotto in an airtight container in the fridge for up to four days. Reheat with a splash of water or broth, either on the stove or in the microwave.
Freezer: I don't enjoy the texture of frozen and reheated risotto, so I don't recommend it.
🙋🏻♂️ FAQ
You'll know the risotto is almost done when the rice no longer absorbs the broth. That's why you only add a little broth at a time. But the best way to know if the risotto is done is to taste it. The rice should be tender, with just a slight bite.
The closest vegetable that I can think of in terms of texture is a water chestnut. However, I don't think those would make a good substitute for this risotto.
Instead of roasting Jerusalem artichokes, you could thinly slice them and roast (or air-fry) them to make chips. You could also boil them with other root vegetables such as carrots and potatoes for a simple side dish.
🍹 Pairing
Try serving any of these recipes with the risotto:
Print
📖 Recipe
Jerusalem Artichoke Risotto
- Total Time: 55 minutes
- Yield: about 4 servings 1x
- Diet: Vegetarian
Description
Roasted Jerusalem artichokes bring a deep, nutty earthiness to this risotto recipe that's hard to get from any other ingredient. Paired with mushrooms, fresh spinach, and a bright hit of lemon, it's an elevated vegetarian dinner that comes together in under an hour.
Ingredients
- 1 pound Jerusalem artichokes
- 8 ounces mushrooms
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 2 shallots
- 3 cloves of garlic
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- 2 large handfuls of spinach
- 1 lemon, zested and juiced
- a small bunch of fresh parsley, for serving
Instructions
- Prep the artichokes. Preheat your oven to 400°F. Scrub the Jerusalem artichokes well - no need to peel them; the skin is thin and edible. Cut them into roughly ½-inch chunks and place on a large sheet pan. Drizzle with olive oil, season with the salt, pepper, and thyme leaves. Roast for 15 minutes.
- Heat the broth. While the Jerusalem artichokes roast, warm the vegetable broth in a saucepan over low heat. You'll want to keep it warm on the stove as you make the risotto.
- Prep and add the mushrooms. Wipe the mushrooms clean and give them a quick rough chop. After 15 minutes, remove the pan from the oven. Add the mushrooms and toss everything with a little more oil if needed. Return to the oven and roast for another 15 minutes or so, until the Jerusalem artichokes are golden and tender and the mushrooms have caramelized slightly. Remove and set aside.
- Start the risotto. While the vegetables finish roasting, start the risotto. Heat the olive oil in a large heavy-bottomed pan over medium heat. Finely chop the shallots and add them to the pan. Cook for 3 to 4 minutes or until softened. Mince the garlic and add it to the pan, cooking for another minute.
- Add rice and wine. Add the Arborio rice and stir to coat in the oil. Toast for about 2 minutes, stirring frequently, until the edges of the rice look slightly translucent. Pour in the white wine and stir until fully absorbed, about another minute or two.
- Start adding broth. Add the warm broth one ladle at a time, stirring and waiting until each addition is mostly absorbed before adding the next ladleful. Continue this process for about 20 minutes, or until the rice is creamy and cooked through, with just a slight bite left. You may not need all the broth, and you can save it for another use.
- Finish the risotto. Fold most of the roasted Jerusalem artichokes and mushrooms into the risotto, reserving some to serve on top. Remove the pan from the heat. Stir in the butter and parmesan until melted and glossy. Add the spinach in two batches, stirring until just wilted and incorporated. Add the lemon zest. Taste, and add more salt if you think it's tasting bland.
- Serve. Serve immediately, topped with the remaining roasted vegetables, a little fresh chopped parsley, a drizzle of lemon juice, and extra Parmesan cheese.
Notes
The Jerusalem artichokes and mushrooms may be roasted up to a day ahead.
Risotto isn't difficult to make, but it does need consistent attention. Don't walk too far from the pan once you've started adding the broth and cooking the rice.
Keep the broth hot. This helps to keep the rice cooking as you add it to risotto. You may not need all of it, but it's better to have some extra than not enough. You can save it for another use or add a little if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Sauteeing
- Cuisine: Italian
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