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
3 garlic cloves, finely chopped
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
275g of olive oil
vegetable oil, for deep frying
Salad & Fresh Herbs
100g of flat-leaf parsley, washed
land cress
Cheese
105g of Parmesan, or Grana Padano, grated
175g of Pablo Cabrito goat's cheese, broken into small nuggets
50g of mascarpone