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.


  • 35g unsalted butter
  • 1tbsp olive oil
  • 1 onion, finely sliced
  • 1 celery stick, finely chopped
  • 1 garlic clove, crushed
  • 175g risotto rice
  • 1 splash of white wine
  • 750ml vegetable stock
  • 1tsp dried thyme
  • 2tbsp frozen peas
  • 200g jerusalem artichokes, washed: 150g chopped into cubes; slice rest
  • 100g mushrooms, sliced
  • 2 rashers streaky bacon
  • 30g freshly grated parmesan
  • 10g hazelnuts, 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.