Jerusalem Artichoke & Chestnut Mushroom Risotto

Serving size

1 person 2 people 4 people

Ingredients

80g rocket
10g dried porcini mushrooms
1 unwaxed lemon
25g honey
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
20g hazelnuts (Nuts)
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
8 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
240g chestnut mushrooms
2 onion
500g Jerusalem artichokes

Allergens

Contains: Mustard, Eggs, Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	124Kcal	564Kcal
	518kJ	2359kJ
Fat	4.9g	22g
of which saturates	1.0g	4.6g
Carbohydrates	16g	74g
of which sugars	2.5g	11g
Protein	3.5g	16g
Salt	0.34g	1.5g
Fibre	2.7g	12g

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1/3 daily fibre 7 plants Low sat fat

Jerusalem Artichoke & Chestnut Mushroom Risotto

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Dairy

We are pulling all the stops in this restaurant-worthy risotto - starring nutty Jerusalem artichokes, roasted till golden. Umami chestnut mushrooms, simmering alongside our quick-cook risotto-style rice. Crunchy hazelnuts, tossed in a lemony dressing. To finish? Baked cheese crisps for the perfect crunch.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with baking parchment
Boil a half-full kettle
Pull out a large frying pan, a large bowl, a grater & a measuring jug

Roast the artichokes

Scrub the artichokes lightly with a scourer to remove any grit, then dice into 2cm chunks
Place the artichokes onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Add the dried porcini to the jug with 250ml boiling water and leave to infuse

Finish the prep

Meanwhile, finely dice the onions. Thinly slice the chestnut mushrooms. Roughly chop the hazelnuts. Finely grate the cheese
In the large bowl, combine the mustard, honey, the juice from half the lemon and 1 tbsp oil. Season with salt and pepper, then set your dressing aside

Build the flavour

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chestnut mushrooms and cook for 3-4 mins, until starting to brown. Season with salt and pepper
Add the onion and cook for another 3-4 mins. Add the garlic herb paste and cook for another 30 secs, then pour in the porcini stock mixture. Bring to the boil, then add the rice, breaking it up with a wooden spoon. Lower the heat and simmer for 3-4 mins, until thickened

Bake the cheese crisps

When the artichoke has a few mins remaining, remove the tray from the oven. Arrange one-third of the grated cheese into 4 large even circles onto the tray. Bake for 1-2 mins, until golden and crisp around the edges (these can burn quickly, so keep an eye on them). When ready, allow to cool for a few mins

Finish & plate up

Stir the roasted artichoke and remaining cheese into the risotto, until combined. Add a splash of water if it's a little thick
Add a good squeeze of lemon juice, then remove from the heat. Season to taste with salt and pepper
Serve the risotto into bowls. Add the rocket and hazelnuts to the dressing bowl and toss to coat, then serve alongside. Top with the cheese crisps to finish