Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

Hi Guys! So I am hitting the road today and will not really be home for a month. GAHHH!!!! I am heading to New York and the Hamptons (lucky me!!) until Sunday, while Pete handles the kids and gets our house emptied out for construction.

Sooooo, I guess I got the better end of that deal, huh?

Please feel free to follow along through the weekend as I chill with a bunch of my fellow foodies and stuff my face (go Greece diet!!)

When I roll back to town on Sunday I have just a little time to swap suitcases and then we leave on Monday for 3 weeks in Greece and Italy. I CAN’T WAIT.

Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

In the mean time, this is what I made for dinner last night. We were up at 4am yesterday so that Coco and Pete could hit the road to Portland where Coco had to be on a set at 7am. Then they spent the whole day on a commercial set and then had to drive home. Yikes. I really wanted to have a nice dinner waiting for them, so risotto it was!

My kids love artichokes and asparagus (there is still so much asparagus at the market too!!) and I threw the green peas in for even more great green color and veggies!

This rice dish is so naturally creamy from all of the stirring, and so incredibly flavorful as-is, that I never missed the fact that there wasn’t any dairy involved. This is an awesome vegetarian/vegan dinner, or it could be a hearty side dish- either way, it is delicious and I think you will love it!

Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

Vegan Artichoke, Asparagus, Pea and Green Onion Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cups vegetable stock
  • 2 cups water
  • ¼ cup olive oil
  • 1 yellow onion, finely diced
  • 1 ½ cups arborrio rice
  • 1 ½ cups shelled peas
  • 12 ounces asparagus, trim the tips and slice the stalks on a bias
  • 1 cup green onions, thinly sliced
  • 1 14-ounce can artichoke hearts, drained and halved
  • kosher salt
  • minced fresh chives for garnish
Instructions
  1. In a small pot, heat the stock and the water over medium-low heat.
  2. In a large heavy pan or pot add the olive oil over medium heat. Add the yellow onion and stir often, sautteing for 5-7 minutes.
  3. Add the rice and stir with the onions, cooking for 2-3 minutes until the rice is translucent except for a white center.
  4. Now start adding the hot chicken stock a half-cup at a time while continuously stirring with a wooden spoon. As the stock absorbs, add another half cup. Continue until all of the stock is finished and the rice is cooked to al dente. This should take about 20 minutes. In the final 5 minutes, add the peas and asparagus and stir in. Then at the very end add the artichoke hearts and green onions and gently fold them in.
  5. When the risotto is cooked, remove from the heat and season to taste with kosher salt and serve hot sprinkled with fresh chives

 

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Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

Hi Guys! So I am hitting the road today and will not really be home for a month. GAHHH!!!! I am heading to New York and the Hamptons (lucky me!!) until Sunday, while Pete handles the kids and gets our house emptied out for construction.

Sooooo, I guess I got the better end of that deal, huh?

Please feel free to follow along through the weekend as I chill with a bunch of my fellow foodies and stuff my face (go Greece diet!!)

When I roll back to town on Sunday I have just a little time to swap suitcases and then we leave on Monday for 3 weeks in Greece and Italy. I CAN’T WAIT.

Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

In the mean time, this is what I made for dinner last night. We were up at 4am yesterday so that Coco and Pete could hit the road to Portland where Coco had to be on a set at 7am. Then they spent the whole day on a commercial set and then had to drive home. Yikes. I really wanted to have a nice dinner waiting for them, so risotto it was!

My kids love artichokes and asparagus (there is still so much asparagus at the market too!!) and I threw the green peas in for even more great green color and veggies!

This rice dish is so naturally creamy from all of the stirring, and so incredibly flavorful as-is, that I never missed the fact that there wasn’t any dairy involved. This is an awesome vegetarian/vegan dinner, or it could be a hearty side dish- either way, it is delicious and I think you will love it!

Vegan Asparagus, Artichoke and Pea Risotto from HeatherChristo.com

Vegan Artichoke, Asparagus, Pea and Green Onion Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cups vegetable stock
  • 2 cups water
  • ¼ cup olive oil
  • 1 yellow onion, finely diced
  • 1 ½ cups arborrio rice
  • 1 ½ cups shelled peas
  • 12 ounces asparagus, trim the tips and slice the stalks on a bias
  • 1 cup green onions, thinly sliced
  • 1 14-ounce can artichoke hearts, drained and halved
  • kosher salt
  • minced fresh chives for garnish
Instructions
  1. In a small pot, heat the stock and the water over medium-low heat.
  2. In a large heavy pan or pot add the olive oil over medium heat. Add the yellow onion and stir often, sautteing for 5-7 minutes.
  3. Add the rice and stir with the onions, cooking for 2-3 minutes until the rice is translucent except for a white center.
  4. Now start adding the hot chicken stock a half-cup at a time while continuously stirring with a wooden spoon. As the stock absorbs, add another half cup. Continue until all of the stock is finished and the rice is cooked to al dente. This should take about 20 minutes. In the final 5 minutes, add the peas and asparagus and stir in. Then at the very end add the artichoke hearts and green onions and gently fold them in.
  5. When the risotto is cooked, remove from the heat and season to taste with kosher salt and serve hot sprinkled with fresh chives