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🍽️ Creamy Jerusalem Artichoke Risotto with Mushrooms and Poached Egg

380 kcal · 30 min · 4 servings

Ingredients

• 850 g Jerusalem artichokes
• 2 shallots
• 1 clove garlic
• 45 g butter (3 tbsp)
• 100 ml white wine
• 650 ml hot vegetable broth
• 600 g mixed mushrooms (e.g. brown button mushrooms, shiitake mushrooms)
• 2 sprigs thyme
• 1 tbsp olive oil
• salt
• pepper
• 2 tbsp white wine vinegar
• 4 eggs
• 80 g parmesan (30% fat in dry matter)

Instructions

1. 1. Peel the Jerusalem artichokes and wash them thoroughly.
2. 2. Cut the Jerusalem artichokes into coarse cubes.
3. 3. Further chop the Jerusalem artichokes until they are roughly the size of rice grains.
4. 4. Peel the shallots and the garlic.
5. 5. Dice the shallots and garlic finely.
6. 6. Heat one tablespoon of butter in a pot.
7. 7. Sauté the shallots and garlic for four minutes over medium heat.
8. 8. Add the prepared Jerusalem artichokes to the pot.
9. 9. Cook the Jerusalem artichokes together with the vegetables for three minutes.
10. 10. Deglaze the mixture with wine.
11. 11. Stir and let the wine reduce for about five minutes until almost completely evaporated.
12. 12. Add a small amount of broth.
13. 13. Let the Jerusalem artichokes simmer uncovered over low heat for twenty minutes.
14. 14. Add more broth gradually as it is absorbed.
15. 15. Meanwhile, clean the mushrooms.
16. 16. Halve or quarter the mushrooms depending on their size.
17. 17. Wash the thyme and shake it dry.
18. 18. Set aside four sprigs of thyme.
19. 19. Strip the leaves from the remaining thyme sprigs.
20. 20. Heat oil in a frying pan.
21. 21. Sauté the mushrooms over high heat for four to five minutes.
22. 22. Season the mushrooms with salt, pepper, and the stripped thyme leaves.
23. 23. Bring about one liter of water to a boil with salt and vinegar.
24. 24. Crack an egg into a soup ladle.
25. 25. Stir the water with a spoon to create a gentle whirlpool.
26. 26. Carefully slide the egg into the broth.
27. 27. Poach the egg for about four minutes over low heat.
28. 28. Lift the poached egg out of the broth.
29. 29. Let the egg drain.
30. 30. Repeat steps 24 to 29 for the remaining eggs.
31. 31. Grate 50 grams of Parmesan finely.
32. 32. Stir the remaining butter into the Jerusalem artichokes.
33. 33. Season the Jerusalem artichoke risotto with salt and pepper to taste.
34. 34. Divide the risotto among pre-warmed plates.
35. 35. Arrange the mushrooms on top of the risotto.
36. 36. Place one poached egg on top of each serving.
37. 37. Gently break the yolk with a spoon.
38. 38. Lightly grind black pepper over everything.
39. 39. Shave the remaining Parmesan over the dish.
40. 40. Garnish each plate with a fresh thyme sprig.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 380
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 12 g