Risotto with Artichokes and Mushrooms

Name: Risotto with Artichokes and Mushrooms
Ingredients: 1 cup chopped canned or thawed frozen artichoke hearts; 4 cups hot vegetable broth; ¼ cup dry white wine; 4 ounces porcini or other mushrooms, chopped (about 1 cup); 4 ounces porcini or other mushrooms, chopped (about 1 cup); 1½ cups uncooked Arborio rice; 1 small yellow onion, minced; 1 tablespoon olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup chopped canned or thawed frozen artichoke hearts

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Italian Porcini Mushrooms, also called cèpes, add a rich flavor and an authentic touch to this elegant risotto. If unavailable, substitute cremini, portobello, or white button mushrooms.

Ingredients

1 tablespoon olive oil
1 small yellow onion, minced
1½ cups uncooked

Main course
Vegan
Gluten-free

Method

In a large saucepan, heat the oil over medium heat. Add the onion and sauté, stirring frequently, until soft and golden brown, about 5 minutes. Add the rice and mushrooms and stir until coated with oil and the rice turns translucent, about 5 minutes. Add the wine and simmer gently, stirring occasionally, until it has been absorbed.
Add ½ cup of the hot broth an