Not So Red Not Really Cheesy Artichoke Risotto #Vegan

I don’t know what was wrong with my camera the day I took this picture, but everything looked red. Even when I adjust the color, it’s either red or violently not-red. Those things on top are walnuts, so imagine the walnuts are walnut-colored and adjust everything else accordingly.ArtichokeRisottoThank you.

I took this to a dinner attended almost exclusively by carnivores — well, omnivores, actually — and they loved this. They said it tasted like it had cheddar cheese in it, but it doesn’t.

I got the recipe from a cookbook called FRESH FROM THE VEGAN SLOW COOKER by Robin Robertson, but I didn’t use a slow cooker, because I had twenty freakin’ minutes to spare. Why put something in a slow cooker for two freakin’ hours, when you can stovetop it in twenty minutes? Is stirring a pot really that hard? I think not. You have to do about 10 minutes prep time, anyway, so what’s another 20?

ANYWAY, here’s the recipe.

Artichoke Risotto

  • 2 teaspoons olive oil
  • 1 small yellow onion or 2 shallots, minced
  • 1/4 cup dry white wine
  • 1 1/4 cups Arborio rice
  • 3 1/2 cups vegetable broth, plus more if needed
  • 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 cups canned or thawed frozen artichoke hearts, chopped
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice (I didn’t have any, so I used the brine from the artichokes)
  • Freshly ground black pepper
  • 1/4 cup chopped toasted walnuts for garnish
  • 2 Tablespoons snipped fresh chives, for garnish (I didn’t have any, so didn’t use any)

Heat the oil (I used a saucepan) over medium-high heat. Add the onion and cook about 5 minutes. Stir in the wine and cook for 30 seconds, then add the rice and cook, stirring, for 2 minutes.

To finish in the slow cooker, transfer all this to the slow cooker. Add the broth, thyme, and salt, cover, and cook on High until all of the liquid is absorbed and the rice is just tender, about 2 hours.

To finish on the stovetop, add a cup of broth, thyme, and salt, bring up to bubbling, stirring constantly, then turn down to simmer. Stir until the liquid is almost absorbed, then add more. Keep stirring. When that liquid is almost gone, add some more. When all the liquid is gone, and all is absorbed into the rice, the rice should be chewy but tender, about 20 minutes.

Stir in the artichokes, nutritional yeast, lemon juice, and pepper to taste. Stir in more hot broth if the mixture is too dry.

Sprinkle with toasted walnuts and chives (if you got ’em).

A WRITING PROMPT FOR YOU: A character takes a photograph that doesn’t turn out as it should.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Not So Red Not Really Cheesy Artichoke Risotto #Vegan

  1. Jane

    December 30, 2015 at 7:39am

    The prompt: Yikes! A photo that doesn’t turn out as expected!
    There is a Sapphire and Steel episode all about photographs. Guarantee you’ll never look at photography the same afterwards.

    It’s a paella. yay. BTW: I keep a lemon juicy type thing (and a lime one, too) in the fridge in case of need of juicy type flavoring. It’s those little plastic things that look like limes and lemons, made of plastic, squeezy, and they are cheaper than trying to keep citrus items viable in the hopper. And they actually are citrus-y.

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    • Author

      Marian Allen

      December 30, 2015 at 8:43am

      Jane, photos can be creep vehicles, fo shizzle (ain’t I cool? only about 20 years out-of-date). Photographs are maybe about 1/100th as creepy as mirrors, which still gives them MUCH creep potential.

      I have the fake citrus juice, but it tastes too chemically to me. It probably would have been fine in this dish, though, now that you mention it, since it had so many other flavors in it. It doesn’t work very well in, say, Panchocado Salad (on my Recipals page).

      Permalink  ⋅ Reply
      • Jane

        December 31, 2015 at 9:22am

        Sapphire and Steel had something to say about mirrors, too. Perhaps in the same episode. They’re British ’80s TV, so the creep is slow, but the payoffs were always worth it.

        Permalink  ⋅ Reply

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