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Peel, chop, and roast Jerusalem artichokes with olive oil, salt, and pepper at 190°C for 25-30 minutes.
Fry the lardons until crisp, remove and set aside.
Dice the onion, grate the garlic, and sauté in the same lardon pan with olive oil until soft.
Add a ladle of stock, stirring the rice until absorbed. Repeat this process until the rice is plump and almost fully cooked.
Blend the roasted artichokes with cream, a little stock, and lemon juice. Add this mixture to the risotto.
Mix through the lardons, add more lemon if desired and serve with parmesan!