Lemon Artichoke Risotto – Vegan!

Preheat a large skillet to medium heat. Add the onion whites with a drizzle of oil and cook for 2 minutes until slightly softened. Add the rice and stir to coat in the oil for 2 more minutes.

Add the wine and stir constantly until evaporated.

Add the stock 2/3 cup at a time, stirring lots, until it has evaporated, then add more. Repeat for 25 minutes or so until the rice is cooked through. If you use all the stock, add water until the rice is done; taste a bit to be sure the rice isn’t still crunchy in the middle.

Right before the rice is cooked, add the pine nuts, parsley, lemon zest, garlic, and artichokes to the pan. Stir and taste the risotto; add salt if needed. Squeeze in 2 wedges of lemon juice, too.

Stir in the tofutti if using, and serve topped with extra parsley and pine nuts.

Enjoy!

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.