First you have to make a jerusalem puree:
500g jerusalem artichokes, scrubbed well + roughly chopped
juice ½ lemon
140ml double cream (I used oat cream)
salt + pepper
extra virgin olive oil
-In a pan of boiling water add the lemon juice and artichokes and cook until just tender. Drain. Put in a blender or food processor with the cream and season with salt and pepper. Blitz until smooth.
-Add a little extra virgin olive oil to taste. Add a little water or milk if the consistency is too thick.
Now the risotto:
3 tbsp olive oil
1 onion, red or white, peeled + finely chopped
1 large clove garlic, peeled + crushed or finely chopped (optional)
300g risotto rice
200ml white wine (optional, or use more stock)
1-1.2 ltr veg stock
2 tbsp cream cheese (I left this out but I reckon tofutti would be good)
jerusalem artichoke purée
salt + pepper
knob of marg (optional)
small handful chopped fresh parsley (optional)
-Heat the olive oil in a pan and add the onion. Cook for a few mins, stirring frequently, until soft.
-Add the garlic if using and cook for another couple of mins. Add the rice and cook for a couple of mins, stirring, until the rice looks translucent. Add the wine and stir until it is absorbed. Gradually add the stock a ladle at a time, stirring all the time until it has been absorbed and the rice is tender (about 20 mins or so).
-Stir in the cream cheese, Jerusalem artichoke purée, and butter if using. Season with salt and pepper and add the chopped parsley if using.