Artichoke Risotto

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Artichoke Risotto

Ingredients

1 package TAU artichoke risotto, 250g

2 tbsp olive oil

1 finely sliced shallot

1/4 cup dry white wine

3 cups water

2 tbsp nutritional yeast

3 to 4 cups seasonal vegetables (snap peas, green peas, canned artichokes)

Black pepper to taste

Preparation

Add the olive oil and shallot into a skillet and cook until translucent.
Add the artichoke risotto package. Stir until the rice is coated in oil and becomes translucent.
Deglaze with 1/4 cup dry white wine.
Progressively add 3 cups boiling water (1/2 cup at a time), stirring until fully absorbed before adding more. The stirring is what develops the starches and makes a creamy risotto!
When all the water is absorbed, stir in the nutritional yeast.
Taste and adjust seasonings to your liking.
Top with your favorite summer vegetables sautéed in a pan (snap peas, green peas and canned artichokes), and a generous crack of black pepper.