Artichoke and sun-dried tomato risotto is a delicious and easy vegan risotto recipe. Bursting with the flavours of the Mediterranean, this risotto recipe will appeal to vegetarians and non-vegetarians alike.

This past weekend we were invited by some friends to stay at a country house in La Rioja. La Rioja is a small region of northern Spain known for its wine production.

There are over 500 wineries in this tiny region with a population of just over 300,000. As we visited in early springtime, the grape vines were not yet budding and the landscape was quite brown, but nonetheless beautiful.

We also visited one of the neighbouring wineries and explored their underground cellars. Needless to say, we also tasted a lot of wine this weekend.

It’s the reason why I was inspired to share a dish for which wine is an essential ingredient: artichoke and sun-dried tomato risotto.

I’ve been making this risotto for at least ten years and it combines three of my absolute favourite ingredients: artichoke hearts, sun-dried tomatoes, basil and (of course) wine.

I have the impression that a lot of people believe that risotto is a difficult dish, that’s not at all the case, but it is important that the liquid be added one ladle at a time and the risotto be stirred continuously. So don’t walk away from it.

Risottois simple and any number of variations exists because it’s such an adaptable dish. You can throw in whatever veggies you like and it can be different every time.

In springtime, for example, when I have fresh tricolor radishes in the urban garden I like to make this colourful radish risotto. If you enjoyed this recipe and are looking for more like it, be sure to check out my Italian recipe archive.

Wanna see how easy it is to make Artichoke and Sun-Dried Tomato Risotto? Watch the video and share it on Facebook:

Artichoke and Sun-Dried Tomato Risotto

Yield: Serves 4

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Artichoke and sun-dried tomato risotto is a delicious and easy vegan risotto recipe. Bursting with the flavours of the Mediterranean, this risotto recipe will appeal to vegetarians and non-vegetarians alike.

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Ingredients

• 3 cups vegetable stock
• 1 cup dry white wine
• 2 tablespoons of olive oil
• One small- to medium-sized onion, diced
• 4 cloves of garlic, minced
• 1 cup arborio rice
• ¼ cup fresh parsley or 1 ½ teaspoons dried
• ¼ cup fresh basil, chopped or 1 ½ teaspoons dried
• Salt and pepper to taste
• 240 grams (8.5 oz) of artichoke hearts, quartered
• 100 grams (3.5 oz) of sun-dried tomatoes, sliced

Instructions

1. In a large pot combine the vegetable stock and wine. Place the pot to warm over medium low heat while you prepare the next ingredients.
2. Heat the olive oil in a large pan over medium heat. Cook the onions until translucent, about 4 minutes. Add the garlic and continue cooking until the garlic is aromatic, about 2 minutes. Add the rice and cook for a couple of minutes until the rice begins to turn slightly brown and crackle.
3. Add a ladle of the liquid mixture to the rice and stir continuously until all the liquid is absorbed. If you are using dried herbs, you can add them now along with the salt and pepper to taste. Add a second ladle of liquid and stir continuously until absorbed. Continue in this way until you have used all the liquid.
4. Just before it’s ready, add the artichoke hearts and sun-dried tomatoes. The risotto is ready when the rice is tender and slightly firm on the inside in a creamy sauce. If using fresh herbs, stir them through now.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 649mgCarbohydrates: 42gFiber: 8gSugar: 13gProtein: 7g

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