Lemon Artichoke Risotto Vegan! Recipe

Name: Lemon Artichoke Risotto Vegan!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Spring Onions Or 4 Scallions, Whites And Greens Separated; 1 Tablespoon Oil; 1 cup Arborio Or Risotto Rice; 1 cup Dry White Wine; 4 cups Vegetable Stock; 1/4 cups Toasted Pine Nuts; 1/4 cups Parsley Leaves, Roughly Chopped; 2 whole Lemons, Zested; 1 clove Garlic, Finely Minced; 1 can (about 13 Oz. Size) Artichokes In Water, Quartered And Drained, Or Frozen Artichokes, Thawed; Salt To Taste; 2 Tablespoons Tofutti, Cream Cheese Imitation, Or Cream Cheese, Optional

Servings: persons

2 whole Spring Onions Or 4 Scallions, Whites And Greens Separated
1 Tablespoon Oil
1 cup Arborio Or Risotto Rice
1 cup Dry White Wine
4 cups Vegetable Stock
1/4 cups Toasted Pine Nuts
1/4 cups Parsley Leaves, Roughly Chopped
2 whole Lemons, Zested
1 clove Garlic, Finely Minced
1 can (about 13 Oz. Size) Artichokes In Water, Quartered And Drained, Or Frozen Artichokes, Thawed
Salt To Taste
2 Tablespoons Tofutti, Cream Cheese Imitation, Or Cream Cheese, Optional

1
Preheat a large skillet to medium heat.
2
Add the onion whites with a drizzle of oil and cook for 2 minutes until slightly softened.
3
Add the rice and stir to coat in the oil for 2 more minutes.
4
Add the wine and stir constantly until evaporated.
5
Add the stock 2/3 cup at a time, stirring lots, until it has evaporated, then add more.
6
Repeat for 25 minutes or so until the rice is cooked through.
7
If you use all the stock, add water until the rice is done; taste a bit to be sure the rice isnt still crunchy in the middle.
8
Right before the rice is cooked, add the pine nuts, parsley, lemon zest, garlic, and artichokes to the pan.
9
Stir and taste the risotto; add salt if needed.
10
Squeeze in 2 wedges of lemon juice, too.
11
Stir in the tofutti if using, and serve topped with extra parsley and pine nuts.
12
Enjoy!
13
Note on time: If you start the onions/rice first then prep the flavoring ingredients while the rice is cooking (in between adding stock), this can be done in 30 minutes or so.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Spring Onions Or 4 Scallions, Whites And Greens Separated, 1 Tablespoon Oil, 1 cup Arborio Or Risotto Rice, 1 cup Dry White Wine, and more.

Yes, Lemon Artichoke Risotto Vegan! falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Artichoke Risotto Vegan!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions