Variation On A Classic Dish

Jerusalem Artichoke Risotto with Mushrooms

and poached eggs
Average: 5 (2 votes)
(2 votes)
Jerusalem Artichoke Risotto with Mushrooms

Jerusalem Artichoke Risotto with Mushrooms - A healthier twist on an original

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Health Score:
8,2 / 10
35 min.

Healthy, because

Even smarter

Nutritional values

With this figure miracle the intestine and the slim line are pleased: The dietary fiber Inulin from Jerusalem Artichoke has a positive effect on blood sugar levels, contributes to the development of healthy intestinal flora and provides lasting satiety. Various vitamins of the B group are found in mushrooms. These include folic acid, which ensures strong nerves, a good night's sleep and a balanced mood.

If you want to do without alcohol, simply replace the white wine with vegetable broth. Instead of Parmesan you can use, for example, Pecorino or Manchego.

1 serving contains
(Percentage of daily recommendation)
Calorie380 kcal(18 %)
Protein26 g(27 %)
Fat24 g(21 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage28.7 g(96 %)
Vitamin A0.3 mg(38 %)
Vitamin D5.5 μg(28 %)
Vitamin E2.3 mg(19 %)
Vitamin K28.1 μg(47 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin16.8 mg(140 %)
Vitamin B₆0.4 mg(29 %)
Folate161 μg(54 %)
Pantothenic acid4.3 mg(72 %)
Biotin42.4 μg(94 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C18 mg(19 %)
Potassium1,804 mg(45 %)
Calcium321 mg(32 %)
Magnesium85 mg(28 %)
Iron11 mg(73 %)
Iodine52 μg(26 %)
Zinc3 mg(38 %)
Saturated fatty acids11.9 g
Uric acid127 mg
Cholesterol256 mg
Complete sugar10 g


30 ozs Jerusalem artichoke
2 shallots
1 garlic clove
1 ½ ozs butter (3 TBSP.)
3 ½ ozs white wine
24 ozs hot Vegetable broth
46 ozs mixed Mushrooms (e.g. brown mushrooms, shiitake mushrooms)
7 sprigs thyme
1 Tbsp olive oil
2 Tbsps White vinegar
4 eggs
3 ozs Parmesan
How healthy are the main ingredients?
MushroomParmesanthymeolive oilshallotgarlic clove

Preparation steps


Peel, wash and coarsely dice Jerusalem artichokes, then chop to the size of a grain of rice using a blitz chopper or coarsely grate with a grater. Peel and finely dice the shallots and garlic.


Heat 1 tablespoon of butter in a saucepan. Sauté onion and garlic for 4 minutes over medium heat. Add the Jerusalem artichokes and cook for 3 minutes. Deglaze with wine and let it boil down almost completely in about 5 minutes while stirring. Pour in a little broth and let the Jerusalem artichokes simmer uncovered over low heat for 20 minutes while stirring, gradually adding the remaining broth.


Meanwhile, clean mushrooms and leave whole, halve or quarter depending on size. Wash thyme, shake dry, set aside 4 sprigs, pluck leaves from remaining sprigs. Heat oil in a frying pan. Sauté mushrooms in it over high heat for 4-5 minutes. Then season with salt, pepper and thyme.


Along the way, bring to a boil about 1 l of water with salt and vinegar. Crack eggs one by one into a soup ladle, stir the water with a spoon to form a whirlpool and carefully slide eggs into the broth and cook over low heat for about 4 minutes. Lift out of the broth and drain.


Finely grate 3 Tablespoons Parmesan and stir the remaining butter into the Jerusalem artichokes. Season Jerusalem artichoke risotto with salt and pepper, divide among warmed plates and arrange mushrooms on top. Place 1 poached egg on each and open. Lightly pepper everything, grate remaining Parmesan over the top and serve each garnished with 1 thyme sprig.