Risotto w/Artichokes and Tomato

March 7, 2008

Tonight I made a late dinner from things I had in my kitchen.  (Don’t we all have a 1/2 cup of white wine lying around?)  It turned out quite nice and (drum roll) vegan, too!  I wish I had taken a photo.

Risotto w/Artichokes and Tomato

3 TB olive oil
1/2 cup white wine
2 cups vegetable broth/stock
1 bunch of scallions – chopped (a small onion would work, too)
4 cloves garlic – minced
1 cup risotto
1 tsp dried tarragon
1 tsp dried thyme
1 15 oz can Artichokes – DRAINED
1 15 oz can diced tomatoes
fresh ground black pepper

1. Heat oil in a large saute pan over medium heat – saute scallions and garlic until fragrant.
2. Add risotto and stir to coat – about 3-5 minutes.
3. Add wine and stir about 5-7 minutes until wine is absorbed.  Add some ground pepper – and stir.
4. Add 3/4 cup or so of the broth.  Stir 5-7 minutes until absorbed .
5. Add another 3/4 cup of so of the broth and add some more ground pepper and the tarragon and thyme.  Stir until absorbed.
6. Add can of tomatoes – with liquid.  Stir until absorbed. 
7. Add artichokes, some more ground pepper and stir carefully.  Lower heat to very low and cover for 5 minutes.

Makes about 3-4 servings.


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