Jerusalem artichokes are something you probably walk straight past in our farm shop (don’t worry we are all guilty of it!) but whilst they are in season, they’ve got an intense earthiness that is perfect for a risotto. This recipe is taken from Riverford Organic Farmers, and we’ve added some alterations for any of you participating in Veganuary!
3 tbsp olive oil
1 onion, red or white, finely chopped
1 large garlic clove, crushed or finely chopped
300g risotto rice
200ml white wine
1 – 1.2 litre veg or chicken stock
2 tbsp cream cheese (this can be replaced for vegan cream cheese)