Laura's Vegan Table


  • 1 small jar of marinated artichoke hearts, drained (save the liquid for another dish)
  • 3 cups low sodium vegetable broth
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 cup arborio or carnaroli rice
  • juice from half a lemon
  • 3/4 cup lentils (optional)
  • salt to taste
  • zest of half a lemon
  • vegan parmesan to taste (I used Violife)
  • fresh basil for garnish

Creamy and delicious, I think this artichoke risotto will be your new favorite dish! Don’t be intimidated by cooking risotto. It only takes about 25 minutes to make this healthy, satisfying meal. I’ve added in some cooked lentils; but you can also use beans or peas to give it extra protein. The wonderful thing about risotto is that the natural starches add to the creaminess of the dish. See why this Northern Italian favorite will become yours too!


Cut the artichoke hearts into bite size pieces and set aside. Heat your vegetable broth and set aside. In a large sauté pan or stock pot, heat on medium heat. Add the olive oil and when warm, add in the garlic. Sauté the garlic for a few minutes, then add in the rice. Toast the rice for a minute or two, then slowly add in a little of the broth (about 3/4 cup). Stir the rice and when the liquid is absorbed, add in another 3/4 cup of the broth. Repeat the process until the rice is slightly al dente and creamy. This takes about 25 minutes. Add in the artichokes. Then add in the lemon juice and lentils if using. Add salt to taste, parmesan and lemon zest. Top with a little more parmesan if you like and garnish with some fresh basil. Serve warm. Makes about 4 servings.