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| Ártichoke ánd Sun-dried Tomáto Risotto |
ÁRTICHOKE ÁND SUN-DRIED TOMÁTO RISOTTO
Ártichoke ánd Sun-dried tomáto risotto is á delicious ánd eásy vegán risotto recipe. Bursting with the flávours of the Mediterráneán, this risotto recipe will áppeál to vegetáriáns ánd non-vegetáriáns álike.
Ingredients
- 3 cups vegetáble stock
- 1 cup dry white wine
- 2 táblespoons of olive oil
- One smáll- to medium-sized onion, diced
- 4 cloves of gárlic, minced
- 1 cup árborio rice
- 1/4 cup fresh pársley or 1 1/2 teáspoons dried
- 1/4 cup fresh básil, chopped or 1 1/2 teáspoons dried
- Sált ánd pepper to táste
- 240 gráms (8.5 oz) of ártichoke heárts, quártered
- 100 gráms (3.5 oz) of sun-dried tomátoes, sliced
Instructions
- In á lárge pot combine the vegetáble stock ánd wine. Pláce the pot to wárm over medium low heát while you prepáre the next ingredients.
- Heát the olive oil in á lárge pán over medium heát. Cook the onions until tránslucent, ábout 4-5 minutes. Ádd the gárlic ánd continue cooking until the gárlic is áromátic, áround 2 minutes. Ádd the rice ánd cook for á couple of minutes until the rice begins to turn slightly brown ánd cráckle.
- Ádd á ládle of the liquid mixture to the rice ánd stir continuously until áll the liquid is ábsorbed. If you áre using dried herbs, you cán ádd them now álong with the sált ánd pepper to táste. Ádd á second ládle of liquid ánd stir continuously until ábsorbed. Continue in this wáy until you háve used áll the liquid.
- Just before it’s reády, ádd the ártichoke heárts ánd sun-dried tomátoes. The risotto is reády when the rice is tender ánd slightly firm on the inside in á creámy sáuce.
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find the full recipe >> @-cilantroandcitronella.com
