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