Italian

Artichoke and Sun-Dried Tomato Risotto

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.

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.

La Rioja, SpainWe 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.

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.

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.

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.

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:


Serves 2 as a main dish or 4 as an appetizer

Artichoke and Sun-Dried Tomato Risotto

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.

2 minPrep Time

20 minCook Time

22 minTotal Time

Save RecipeSave Recipe
    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
  • 1/4 cup fresh parsley or 1 1/2 teaspoons dried
  • 1/4 cup fresh basil, chopped or 1 1/2 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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https://www.cilantroandcitronella.com/artichoke-and-sun-dried-tomato-risotto/

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4 Comments

  • Reply
    Elfi
    January 7, 2017 at 12:52 pm Lovely recipe! Risotto is so yum and indeed not so hard to make (you just have to pay some attention)... This dish brings a bit of spring feeling in the middle of winter :)
  • Reply
    Leni
    March 30, 2017 at 4:39 pm How many people does this serve? It looks amazing and I'd love to incorporate it into a dinner for 12
    • Reply
      Melissa
      March 31, 2017 at 9:37 am It would serve 4 as a main.
  • Reply
    Yvie
    February 26, 2018 at 10:36 pm I just made this....and wow! Excelente. It was very easy, and I just happened to have everything on hand. The taste is spot on and an excellent vegan meal for us. Thanx for such a wonderful recipe.
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