SunDried Tom, Jerusalem Artichoke & Pumpkin Risotto

Vegan and Gluten Free

SunDried Tom, Jerusalem Artichoke & Pumpkin Risotto

Risotto With Sun Dried Tomato, Jerusalem Artichoke and Pumpkin

Cook: 20 Minutes

Difficulty: Medium

Serves: 4


  • 320g Gallo Arborio Risotto
  • 200g Peeled Pumpkin
  • 200g Jerusalem Artichoke
  • 50g Sun Dried Tomatoes
  • 20 Cherry Tomatoes
  • 1 Glass Dry White Wine
  • 50ml Olive Oil
  • 100g Vegan Parmesan
  • 10g Fresh Parsley
  • 30g Fresh Basil
  • Extra Virgin Olive Oil
  • 1 Litre Hot Vegetable Stock

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Place the cherry tomatoes into boiling water for just 30 seconds, drain, skin and leave to one side. Dice the pumpkin and thinly peel and slice the Jerusalem artichoke.


Pour 25ml of olive oil to a pan and gently cook the pumpkin and Jerusalem artichoke until softened.


Pour 25ml of olive oil into a heavy based pan, add the rice once hot, stir and cook for a further 2-3 minutes. Add the glass of wine and simmer until evaporated. Add a ladleful of the boiling stock and stir. As the stock is absorbed add more stock where necessary stirring gently but consistently.


After approximately 10 minutes add half the pumpkin, a third of the Jerusalem artichoke and all sun dried tomatoes. Continue cooking for a further 5 minutes.


Remove the rice from heat, add the rest of the pumpkin, Jerusalem artichoke and parmesan and stir. Garnish the rice with basil and cherry tomatoes.

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