Risotto with Jerusalem artichokes and artichokes

Ingredients for 4 servings:

• 600 ml vegetable stock
• 4 tbsp olive oil
• 1 onion(s)
• 450 g Jerusalem artichokes
• 2 jars of artichoke hearts
• 200 g celeriac
• 300 g brown rice (risotto rice)
• 400 g tomatoes, chopped
• 50 g Parmesan, freshly grated
• salt and pepper
• oregano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onion. Peel and wash the Jerusalem artichokes, and cut into 1 cm cubes. Drain the artichoke hearts (reserving the juice) and also cut into 1 cm pieces. Wash, trim, and slice the celery. Finely chop the celery leaves and set aside. Heat oil in a pan and fry the onion until translucent. Add the risotto rice, stirring until all the grains are coated with fat, then deglaze with stock. Add the tomatoes, bring the mixture to a boil, and season with oregano, salt, and pepper. Simmer over medium heat. After 10 minutes, add the remaining ingredients (except the celery leaves) and cook the risotto for about 30 minutes. Finally, stir in the celery leaves and Parmesan cheese, season to taste, and serve.