Jerusalem artichoke, leek, prosecco and walnut risotto.


This recipe was originally written for Town & Country.

Autumn is upon us and with it comes the joy of woollen socks, crackling fires and comfort food. This creamy risotto is perfect for chilly October evenings. To make it extra special use a good bottle of prosecco or champagne over white wine. You’ll use about half for the risotto and can reserve the other half for the chef if you wish. Make sure you go for good quality parmesan as it makes all the difference. My top tip for the leftover rind is to add it to a stock. It will be full of flavour for your next risotto too.


Serves 4-6 

  • 2 leeks, finely sliced

  • olive oil

  • 400 arborio risotto rice (I like Belazu)

  • 350ml champagne, prosecco or dry white wine

  • 1litre vegetable or chicken stock, warm

  • 200g Jerusalem artichokes, scrubbed clean

  • 3 good knobs of butter (about 100g)

  • 50g walnuts, toasted* and roughly chopped

  • 100g parmesan, finely grated


  • Pour a good glug of olive oil into a large heavy based pan over a gentle heat. Add the leeks and sauté gently until soft and cooked through. (about ten minutes)

  • Add the rice and stir to coat with the leeks. Pour in the wine, stir and allow the liquid to evaporate before slowly adding the stock a ladle at a time only adding more once the liquid has evaporated. Stir every so often until you have used all the stock.

  •  Whilst your risotto cooks finely slice your Jerusalem artichokes. Melt a generous knob of butter in a frying pan. Add half the sliced Jerusalem artichokes and fry for about 7 minutes turning half way through until they are cooked through and crisped at the edges. Transfer onto a clean plate.

  •  Repeat the process with the second half. Switch off the heat and return all the Jerusalem artichokes to the pan giving them a final stir.

  •  When the rice has cooked switch off the heat and add two generous knobs of butter as well as half the parmesan. Stir through. Taste for seasoning. I usually add two good pinches of salt.

  •  To serve transfer the risotto to a large serving dish. Top with the Jerusalem artichokes, chopped walnuts and a good handful of parmesan. Drizzle with olive oil and serve placing a small bowl of the remaining parmesan alongside.

* to toast your walnuts place them on a clean baking tray into a preheated oven set to 180° fan setting for 10 minutes.

Alexandra Dudley