Set oven to 220ºC. Scrub and halve the artichokes (quarter larger ones). Toss on a lined oven tray with 1/2 tbsp oil, salt and pepper. Roast for 20 minutes until golden and cooked through.
2. Prepare the cauliflower
Cut cauliflower into small florets and pulse in a food processor until it resembles rice. Alternatively finely chop.
3. Sauté the vegetables
Heat a frypan over medium-high heat with 1 tbsp oil. Dice and add onion and celery. Add chopped rosemary leaves and 1/2 tsp dried oregano. Cook for 5 minutes until softened.
4. Add the cauliflower
Stir in cauliflower rice, crumbled stock cube and 1 cup water. Cover and cook for 5 minutes until softened. Optional - Remove 1/3 of the cauliflower after cooking and blend until smooth using a stick mixer or processor. Stir back through for extra creaminess.
5. Season the risotto
Slice and add mushrooms. Add lemon zest and 1/2 the juice (wedge remaining). Spoon in feta. Cook, stirring until mushrooms have wilted (1-2 minutes). Season to taste with salt and pepper.
6. Finish and plate
Divide risotto among shallow bowls. Top with roasted artichokes. Garnish with sprouts and serve with lemon wedges.
If you don’t have a food processor you can finely chop the cauliflower or grate using a cheese grater.
Jerusalem artichokes, 600g
Brown onion, 1/2 *
Celery, 2 sticks
Rosemary, 1 sprig
Nut feta, 1/2 jar *
Alfalfa sprouts, 1/2 punnet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano (or Italian herbs), stock cube (1)