Jerusalem artichoke orzotto with parsley and peanut pesto

  • medium
  • 6
  • 1 hour 30 minutes
Not yet rated

David Everitt-Matthias' triumphant Jerusalem artichoke orzotto recipe is packed with hidden delights – nuggets of goat's cheese, crispy Jerusalem artichoke skins and a heavenly parsley and peanut pesto. Make the pesto the day before to save time and allow the flavours to develop.

First published in 2015




Jerusalem artichoke orzotto

Parsley and peanut pesto

To finish the orzotto


  • Blender


For the pesto, add the parsley and garlic to a blender and blitz to roughly chop. Add the remaining ingredients and blend until smooth – if you would like it chunkier, simply pulse a few times until you reach the desired texture. Store in a jar and refrigerate until required
Preheat the oven to 140°C/gas mark 1
Place the Jerusalem artichokes on a baking sheet and sprinkle with coarse salt. Bake for approximately 1 hour, until the artichokes are tender and soft
Remove from the oven and allow to cool a little. Cut the artichokes in half, scoop out the pulp and place the skins to one side for deep-frying. Chop the pulp coarsely and set aside
Bring the stock to a boil in a medium saucepan. In a separate medium saucepan, heat the olive oil, add the onions and garlic and cook without colour until translucent for approximately 4 minutes. Then, add the pearl barley and cook for a further 3 minutes
Add the white wine, bring to the boil and cook until the wine has evaporated. Add 1/3 of the stock, stirring continuously, and allow to simmer gently until the stock has almost been fully absorbed by the barley
  • 150g of white wine
Once the orzotto is nearly dry, repeat the process twice more with the remaining stock. Bring to a low simmer and cook until the barley is tender with just a little bite, approximately 40–50 minutes. Once cooked, raise the temperature and cook quickly to evaporate any remaining liquid
Preheat a deep-fryer or deep saucepan of vegetable oil to 180°C. Deep-fry the reserved Jerusalem artichoke skins in the hot oil for 1–2 minutes until crisp. Drain, season and keep warm until required
  • vegetable oil, for deep frying
To finish the orzotto, return to the heat, add the Jerusalem artichoke pulp and mix well. Bring to the boil and mix in the mascarpone and butter. Finally, stir in the Parmesan
Season and check the consistency – if it is too stiff, add a little more stock; if too sloppy, cook for a little while longer. Divide into bowls and crumble a little of the goat's cheese on top. Spoon on some of the pesto, stud with the crispy skins and garnish with land cress before serving
First published in 2015

David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, decades ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.

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