Ultra-Creamy Risotto with Mushrooms and Artichokes

🥘 Ingredients

• arborio rice
  1 c
• artichoke hearts
  1 c
• black pepper
  ½ tsp
• button mushrooms
  8 oz
• garlic
  2 cloves
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• parsley
  ¼ cup
• pine nuts
  2 tbsp
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  4 c
• yellow onion
  1 unit

🍳 Cookware

• small pot
• large 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: 1 unit, water: 4 c
2. 

   2

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

   yellow onion: 1 unit, garlic: 2 cloves, artichoke hearts: 1 c, button mushrooms: 8 oz, parsley: ¼ cup
3. 

   3

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

   black pepper: ½ tsp
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 pepper. Divide risotto between plates and top with pine nuts and remaining cheese.

   parmesan cheese: ½ cup, salt: 1 tsp, pine nuts: 2 tbsp