Vegan Artichoke Risotto (Risotto ai Carciofi)

🛒 Ingredients

• #Main Ingredients;
• 1.5 cups Arborio or Carnaroli rice
• 4–5 fresh or canned artichoke hearts, drained well and sliced
• 1 small onion, finely chopped.. 2 garlic cloves, minced.. 4–5 cups warm vegetable stock
• ¼ cup dry white wine (optional; replace with extra stock if preferred)
• #Seasoning & Finish;
• 3–4 tbsp extra virgin olive oil,, 1 tsp fresh thyme leaves (plus extra for garnish)
• Salt and freshly ground black pepper to taste
• 1 tbsp nutritional yeast (optional, for subtle cheesy richness)
• 1 tsp lemon juice (optional, to brighten the flavour)

👩‍🍳 Instructions

1. 1

   Prep artichokes: If using fresh artichokes, trim, boil until tender, then slice. If using canned, rinse well and pat dry to remove brine.

2. 2

   Sauté base: Heat 2 tbsp olive oil in a wide, heavy‑bottomed pan over medium heat. Add onion and cook gently for 5–6 minutes until soft and translucent — do not brown. Stir in garlic and cook for another 30 seconds until fragrant.

3. 3

   Cook artichokes: Add half the sliced artichokes and cook for 3–4 minutes until slightly softened and aromatic.

4. 4

   Toast rice: Pour in the rice and stir constantly for 1–2 minutes until grains turn glossy and slightly translucent at the edges. Add wine (if using) and stir until fully evaporated.

5. 5

   Cook slowly: Add one ladle of warm stock at a time, stirring continuously. Wait until almost all liquid is absorbed before adding the next ladle. Repeat for 18–20 minutes until the rice is creamy yet still firm to the bite.

6. 6

   Finish: Stir in the remaining fresh artichokes, thyme, salt, pepper, and nutritional yeast (if using). Cook for the final 1–2 minutes. Remove from heat, stir in the remaining olive oil and a squeeze of lemon if desired.

7. 7

   Serve: Plate immediately, top with extra fresh thyme and a sprinkle of black pepper. Enjoy hot.