Jerusalem artichoke risotto

I often make risotto when I don't have much time or just a few vegetables left.
It's a very simple recipe which you can vary endlessly. And I had forgotten how delicious Jerusalem artichokes are; their flavour comes out really well in this dish.

Serves 2

4-6 Jerusalem artichokes
2 carrots
2 potatoes
1/2 cup green peas
1 onion
2 tbsp chopped parsley
1 tbsp pine nuts
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1 tbsp olive oil
1 cup rice
3 cups boiling water or vegetable stock

Peel the vegetables and cut them into pieces.
Fry the onion in the oil for a few min, then add pine nuts and other vegetables except the peas. Fry a little more. Add the rice and fry a little more, while stirring frequently.
Add boiling water, peas, salt, parsley and spices. Bring to the boil, then cover the pan and let it simmer on very low heat until all water has been absorbed.

Note
You might add some lemon juice to this combination and maybe a little sugar.
In general, you can also add some white or red wine to risotto.
One day I would like to make a chicken stew with this combination of vegetables.