Recipe 37: Artichoke Risotto

Recipe 37:
Artichoke Risotto


3 Tbs extra virgin olive oil
1 medium yellow onion, diced
2 Tbs chopped fresh dill
2 Tbs chopped fresh parsley
2 cups cooked white OR brown rice
3/4 cup vegetable broth
Sea salt and fresh ground black pepper
1 Tbs nutritional yeast flakes
8 artichoke hearts, thinly sliced
Garlic
Salt

1. Combine oil and onion in a skillet and sauté over medium flame until onions are translucent. stir in dill and parsley, cook another 2 minutes
2. Stir in rice and broth. The mixture should be sticky and wet but not runny. If the rice is too dry, add broth
3. Season with salt and pepper then stir in yeast and artichokes. Heat another 4 minutes, stirring frequently, until the artichokes and rice are hot.

Sprinkle with garlic salt before serving.

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