Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with sun dried tomato, Jerusalem artichoke and pumpkin


3

What you need

  • [   ] 320 g Gran Gallo Arborio Risotto rice
  • [   ] 200 g chopped pieces of peeled pumpkin
  • [   ] 200 g thinly sliced Jerusalem artichoke
  • [   ] 50 g thinly sliced sun dried tomatoes
  • [   ] 20 small cherry tomatoes
  • [   ] 1 glass of dry white wine
  • [   ] 50 g butter
  • [   ] 100 g grated Parmesan
  • [   ] 10 g parsley
  • [   ] 30 g fresh basil
  • [   ] extravirgin olive oil
  • [   ] 1 l hot vegetable or chicken stock

Proposed by: Angelo Angiulli


20'
4
Medium

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How to prepare:

Risotto with sun dried tomato, Jerusalem artichoke and pumpkin: pour the cherry tomatoes into boiling water for just 30 seconds, drain, skin and leave to one side. Cook the pumpkin and Jerusalem artichoke separately in a pan with two tbs. of extravirgin olive oil until softened.

 

 

Add the rice and cook for a further 2-3 minutes, then add the glass of wine and simmer until it evaporates. Add a ladleful of the boiling stock and stir. As the stock is absorbed add more stock where necessary. After 10 minutes add half part of pumpkin, a small part of Jerusalem artichoke and all sun dried tomatoes. Keep on cooking for a further 6 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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GRAN GALLO