Jerusalem Artichoke Risotto

|This simple one-pot is an easy midweek winter warmer recipe for the whole family.|jereusalem artichoke|olive oilbutter1 onion finely chopped1 celery stalk finely chopped350g ristotto rice250ml white wine1.4 litres chicken or vegetable stock at simmering point1 lemon zested and juiced 50g parmesan grated200g Jerusalem artichokes2 tbsp hazelnuts chopped|STEP 1Heat a little oil and butter in a deep frying pan and add the onion and celery fry gently until tender. Add the rice and stir it around until it is completely coated. Add the white wine and simmer until the wine is absorbed then add the stock in ladlefuls letting each one be absorbed before the next one is added. Keep adding stock until the rice is tender. Season well and stir in the lemon zest and parmesan.STEP 2Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little butter when they are tender and starting to brown add the hazelnuts and cook for a minute add a squeeze of lemon. Spoon this over the risotto to serve.||4|https://www.olivemagazine.com/recipes/quick-and-easy/jerusalem-artichoke-risotto...