Artichoke Risotto ~
This classic Italian comfort food is very easy to make and a great company-worthy dish.
Arborio rice is cooked with simple seasonings, white wine, and vegan broth until rich and creamy.
Artichoke hearts, lemon, thyme, and dairy-free Parmesan cheese give depth of flavor while scallions and toasted walnuts just before serving add a pretty pop of color and a subtle, satisfying crunch.
I love risotto and if you ask me, I think risotto gets a bad rap
The dish has a reputation for being difficult and the reason I hear most frequently has to do with the amount of stirring required.
Okay, fair enough but really, what’s so hard about stirring?
Personally, I find the simplicity of the process to be exactly what makes risotto such an easy and gratifying dish to make.
Ingredients for Artichoke Risotto:
- olive oil
- yellow onion
- dried thyme leaves
- sea salt
- ground black pepper
- dry white wine
- Arborio rice
- vegan chicken-style broth – I like Better Than Bouillon No-Chicken Base
- lemon juice
- vegan Parmesan cheese
- artichoke hearts – for convenience, I use canned artichokes in brine. Artichokes thawed from frozen or marinated will also work.
- walnuts
- scallions – also known as green onions
How to make Artichoke Risotto:
Begin with the aromatics. Into a medium-size pot over medium heat, add olive oil. When the oil is hot, add yellow onion, dried thyme leaves, sea salt, and ground black pepper. Cook, stirring frequently for 2 minutes.
Add Arborio rice and stir to coat. Continue cooking an additional 1 minute.
Add the wine, stirring until liquid is absorbed, about 3 minutes.
Add broth 1/2 cup at a time, stirring until liquid is mostly absorbed after each addition.
Let the rice absorb the liquid. In about 25-30 minutes, rice will be tender but firm to the bite. Reduce heat to low.
Add remaining ingredients. Gently stir in lemon juice, vegan Parmesan cheese, and chopped artichoke hearts. Adjust seasoning to taste.
Garnish. Sprinkle with walnuts and scallions then serve hot.
Enjoy!
More risotto recipes:
Vegan Smoked Gouda Risotto with Spinach and Mushrooms
Vegan Risotto with Mushrooms and Kale
Artichoke Risotto
Ingredients
- 2 teaspoons olive oil
- 1/4 cup yellow onion diced
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup dry white wine
- 1 1/2 cups Arborio rice
- 3 1/2 cups vegan chicken-style broth
- 2 teaspoons lemon juice
- 1/4 cup vegan Parmesan cheese shredded
- 2 cups artichoke hearts chopped
- 1/4 cup walnuts chopped and toasted
- 2 tablespoons scallions sliced
Instructions
- Into a medium-size pot over medium heat, add olive oil. When the oil is hot, add yellow onion, dried thyme leaves, sea salt, and ground black pepper. Cook, stirring frequently for 2 minutes.
- Add Arborio rice and stir to coat. Continue cooking an additional 1 minute.
- Add the wine, stirring until liquid is absorbed, about 3 minutes.
- Add broth 1/2 cup at a time, stirring until liquid is mostly absorbed after each addition. In about 25-30 minutes, rice will be tender but firm to the bite. Reduce heat to low.
- Gently stir in lemon juice, vegan Parmesan cheese, and chopped artichoke hearts. Adjust seasoning to taste.
- Sprinkle with walnuts and scallions.
- Serve hot.
Nutrition
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