Artichoke Leek Risotto

Risotto is one of those rice dishes that just shouts “comfort food”.   There is something truly comforting about a warm bowl of rice.  Creamy Arborio rice all cooked with herbs and vegetables, risotto can easily transport one into a Zen-food state of mind.  That’s how I felt when I had this risotto on a chilly December evening. Flavored with leeks and artichokes this risotto is the easiest to make.

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I love using leeks in risotto, they get all nice and creamy and compliment the creamy Arborio rice so perfectly.  This vegetarian risotto made with a combination of artichokes, leeks, and bell peppers transforms a simple risotto into a deliciously satisfying meal.  Here’s the recipe.

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Artichoke and Leek Risotto
makes 4 servings

Ingredients:

  • 1 cup Arborio rice
  • 5-6 cups vegetable broth
  • 2 leeks white and light green parts finely cut
  • 4 cloves garlic finely minced
  • 1 box of frozen artichoke hearts – about 1 1/2 cups
  • 1 bell pepper finely cut
  • Olive oil
  • Salt and black pepper
  • 1 tsp thyme
  • 2 tbsp finely cut fresh parsley
  • 2 green onion stalks finely cut
  • 1/4 cup shredded Parmesan cheese (optional)
  • 4 tbsp creamy goat cheese (optional)

Directions:

  • Cook the Arborio rice in the Instapot or on the stovetop with 4 cups vegetable broth until cooked al dente. Set aside.
  • In a large pot warm 2 tbsp olive oil and add leeks, peppers, artichokes, garlic, salt and pepper and cook until the veggies are tender about 5-7 minutes.
  • Add the cooked Arborio rice, remainder of the 2 cups of broth, and thyme.  Stir together and cook for a couple of minutes until the broth get incorporated into the rice.  Add the fresh parsley and green onions and mix-in.  Risotto is ready if you want to keep it vegan skip the cheese.
  • To make a cheesy risotto add the goat cheese and Parmesan cheese and mix-in. Serve warm with garnish of parsley and Parmesan cheese.

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