Artichoke Risotto

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

  1. Add the olive oil and shallot into a skillet and cook until translucent.
  2. Add the artichoke risotto package. Stir until the rice is coated in oil and becomes translucent.
  3. Deglaze with 1/4 cup dry white wine.
  4. 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!
  5. When all the water is absorbed, stir in the nutritional yeast.
  6. Taste and adjust seasonings to your liking.
  7. Top with your favorite summer vegetables sautéed in a pan (snap peas, green peas and canned artichokes), and a generous crack of black pepper.
Recipe by VeganMontreal

Suggested ingredients

Artichoke Risotto