Artichoke and Bell Pepper Risotto

This recipe is super delicious! It was easy to make and very satisfying. I recommend keeping it in your arsenal for quick and yummy vegan dinners.

Prep Time: 15 minutes
Total Time: 30 minutes

Servings: 6-8

5-6 cups vegetable broth, divided
2 jars quartered, marinated artichoke hearts, drained
3 shallots, finely chopped
1 Tbsp. olive oil
1 1/2 cups uncooked Arborio rice
1 1/2 cups dry white wine such as Chardonnay
1 lemon, zested
1 red bell pepper, chopped
1/2 cup frozen peas
2 oz. vegan cream cheese, softened
Snipped fresh chives (optional)

Heat broth in a saucepan over medium-high heat until simmering. Reduce heat to medium-low. Meanwhile, place artichokes in a skillet and saute over medium-high heat for 4-5 minutes or until light golden brown. Remove from skillet.

Add oil, shallots and rice to skillet; cook and stir 1-2 minutes or until shallots are tender and rice is shiny and translucent. Add wine; cook 1-2 minutes or until wine completely evaporates stirring frequently. Carefully add one cup of the broth to the skillet; cover and cook 2-3 minutes until liquid is absorbed, stirring occasionally. Repeat with remaining broth in 1 cup increments cooking 2-3 minutes after each addition until all the broth is absorbed. Remove from heat.

Add artichokes, red bell pepper, lemon zest, peas, and vegan cream cheese to skillet and stir completely. Garnish with fresh snipped chives if desired.

This recipe was veganized from its original version in a published Pampered Chef recipe book.