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Lemon Artichoke Risotto (Vegan!)

  • Total Time: 45 minutes


  • 1 cup arborio or risotto rice
  • 2 spring onions or 4 scallions, thinly sliced, whites and greens separated
  • 1/4 cup toasted pine nuts
  • 1 can artichokes in water, quartered and drained
  • 1/4 cup parsley leaves, roughly chopped
  • 2 whole lemons, zested
  • 1 clove garlic, finely minced
  • 1 cup dry white wine
  • 4 cups vegetable stock
  • salt, to taste
  • 2 tablespoons cream cheese or tofutti, optional


  1. 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.
  2. Add the wine and stir constantly until evaporated.
  3. Add the stock 2/3 cup at a time, stirring lots, until it's 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.
  4. 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.
  5. Stir in the tofutti if using, and serve topped with extra parsley and pine nuts.
  6. Enjoy!


  • If you start the rice first, then prep the flavoring ingredients, this can be done in 30 minutes!
  • Prep Time: 15
  • Cook Time: 30


  • Serving Size: 4