Ultra-Creamy Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• artichokes
  2 jar
• black pepper
• button mushrooms
  8 oz
• garlic
  2 clove
• olive oil
  2 tbsp
• parsley
  ¼ ounce
• pine nuts
  1 oz
• salt
• veggie stock concentrate
  2 unit
• water
  4 c
• yellow onion
  1

🍳 Cookware

• small pot
• medium pot
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. In a small pot , combine veggie stock concentrate and water . Bring to a boil and reduce to a simmer over low heat.

   veggie stock concentrate: 2 unit, water: 4 c
2. 

   2

   Halve, peel, and dice yellow onion . Mince or grate garlic . Drain and pat artichokes dry with a paper towel, then chop into bite-size pieces. Cut button mushrooms into quarters. Finely chop parsley .

   yellow onion: 1, garlic: 2 clove, artichokes: 2 jar, button mushrooms: 8 oz, parsley: ¼ ounce
3. 

   3

   In a medium pot , heat a large drizzle of olive oil over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

   olive oil: 2 tbsp
4. 

   4

   Add arborio rice to pot and stir until grains are translucent, about 1 minute. Add warm stock ¼ cup at a time, stirring after each addition. Let rice absorb stock before adding more.

   arborio rice: 1.5 c
5. 

   5

   While risotto cooks, place artichoke hearts on a baking sheet and toss with a drizzle of olive oil and a pinch of black pepper. Broil until crisped and starting to brown, 5-7 minutes.
6. 

   6

   Once rice is al dente, add broiled artichoke hearts, parsley, and half the Parmesan cheese to risotto. Stir to combine. Season to taste with salt and black pepper . Divide risotto between plates and top with pine nuts and remaining cheese.

   Parmesan cheese: ½ cup, salt, black pepper, pine nuts: 1 oz