Sunchokes, also called Jerusalem artichokes or topinambur, are super healthy, delicious, and versatile. This risotto accents their earthy flavor and mixes it with sweet butternut squash and pungent, creamy Gorgonzola cheese. Top with some balsamic vinegar at the end for a tangy kick.
Ingredients
- vegetable broth: 4 cups
- olive oil: 2 Tbsp
- medium shallot: 1 piece (diced)
- butternut squash: 1 cup (diced)
- sunchokes (Jerusalem artichokes): 0.66667 cup
- arborio rice: 1 cup
- dry white wine: 0.33333 cup
- ounces creamy Gorgonzola cheese, diced into small cubes: 2 piece
Metric Conversion
Stages of cooking
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Warm broth in a saucepan over low heat.
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Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
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Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
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Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.
