Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias
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Ingredients

Fruit & Vegetables

  • 6 Jerusalem artichokes, 100g each
  • 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 garlic clove, peeled and roughly sliced

Beverages

  • 150g of white wine

Cereals, Grains & Pasta

  • 150g of pearl barley

Store Cupboard

  • 1.25l chicken stock
  • coarse sea salt
  • 60g of peanuts, skinned and roasted
  • salt
  • ground black pepper

Dairy

  • 30g of unsalted butter

Oils & Vinegars

  • 50g of olive oil
  • vegetable oil, for deep frying
  • 225g of olive oil

Salad & Fresh Herbs

  • 100g of flat-leaf parsley, washed
  • land cress

Cheese

  • 75g of Parmesan, or Grana Padano, grated
  • 175g of Pablo Cabrito goat's cheese, broken into small nuggets
  • 50g of mascarpone
  • 30g of Parmesan, grated