How do I know when the risotto is done cooking?

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.

Is there a good substitute for Jerusalem artichokes in this recipe?

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.

How else can I cook Jerusalem artichokes?

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.

Creamy Jerusalem Artichoke and Mushroom Risotto

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

Units Scale

1 pound Jerusalem artichokes
8 ounces mushrooms
1 tablespoon fresh thyme leaves
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups vegetable broth
2 shallots
3 cloves of garlic
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons butter
1/2 cup grated Parmesan cheese
2 large handfuls of spinach
1 lemon, zested and juiced
a small bunch of fresh parsley, for serving

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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 1/2-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