Tender and delicious
Apr 23, 2021
2 minutes
Jerusalem Artichoke and Asparagus Risotto with Gremolata
SERVES 4
The Jerusalem artichoke purée gives this risotto a really creamy texture, which works beautifully with the fresh flavours of the gremolata and asparagus.
For the gremolata
• 1 bunch parsley, finely chopped
• 2 cloves garlic, finely grated
• 2 lemons, zest only
For the filling
• 300g (10.5 oz) Jerusalem peeled and chopped• 2 tbsp dairy-free • 200g chopped
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