Artichoke Risotto

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This delicious and healthy artichoke risotto will give you loads of energy to train for longer, says Kate Percy

Artichoke Risotto

Root vegetables absorb nutrients from the soil and, as such, are packed with antioxidants, vitamins C, B and A, and iron. Excellent sources of slow-releasing carbohydrate and fibre, they’re filling and satisfying too; hence a good choice for triathletes.

This creamy, hearty and energy-packed Jerusalem artichoke risotto, which according to my 220 photographer, Steve, tastes utterly incredible! Ask for Jerusalem artichokes in your local veg shop; they’re a great source of fibre, minerals such as potassium, iron and copper and are extremely good for the digestion.



  • Unsalted butter 35g
  • 1 tbsp olive oil
  • 1 onion finely sliced
  • 1 stick celery finely chopped
  • 1 clove garlic crushed
  • Risotto rice 175g
  • Splash of white wine
  • Veg stock 750ml
  • 1 tsp dried thyme
  • 2 tbsps frozen peas
  • Jerusalem artichokes 200g, washed: 150g chopped into cubes; slice rest
  • Mushrooms 100g, sliced
  • 2 rashers streaky bacon
  • Freshly grated parmesan 30g
  • Hazelnuts, halved 10g, halved


  • Step 1

    Bring stock to boil in a pan, then simmer. Melt 15g butter with oil in a large, heavy-based pan. Gently fry onion and celery until soft, add garlic and cubed artichokes, fry for 1min.

  • Step 2

    Add rice and stir until translucent. Stir in wine, cook until absorbed. Add hot stock a ladle at a time, stir constantly. When rice is almost cooked (18-20mins), stir in peas and thyme. When rice is creamy, stir in parmesan and knob of butter. Set aside.

  • Step 3

    In another pan, melt rest of butter and fry bacon until crisp. Transfer to a piece of kitchen towel then break into pieces. Using same pan, fry sliced artichokes and mushrooms until brown, stirring frequently. Add hazelnuts and fry for 1min. Stir into risotto. Serve with more parmesan, bacon and plenty of black pepper.