Rice

Risotto with artichokes.

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My father, whom I inherited my passion from food from, loved artichokes so much that he could eat them every day during the winter season. He was the person in charge of the shopping at home and he would come back with great amounts of vegetables, especially artichokes, my mother and grandmother used to complain about the huge amounts of artichokes he bought then cook them in a great variety of ways. This is why I often cook them and have veganised some of my gran’s recipes, I remember my dad and wonder wether he would like my version of the dish.

Ingredients: (for 4 people)

6/8 artichokes (depending on their size)
1/2 kg brown rice
EVO oil
Salt
1 glass of white wine
1 litre of vegetable soup
Mixed pepper (black, green, white, red)

Peel the outer leaves of the artichokes and chop off the tops, keep only the softer inner leaves and the heart. Chop them in slices, salt them and cook in a casserole with olive oil until they reach a golden brown colour. You will need to stir them often. Add a glass of white wine and let cook until all the liquid has evaporated.
Meanwhile prepare vegetable soup in a cooking pot. You can use some vegetable soup kept from previous recipes or even make it from vegetable stock.
Add the rice to the casserole. Stir then pour the vegetable soup and let cook on slow fire. You will need to stir it and check that there is enough liquid to cook. If the liquid evaporates but the rice is still not ready add small amounts of extra vegetable soup, water or wine. Add some ground coloured peppers, the amount of which depends on your tastes.
Dish the rice once ready and serve hot with some grated vegan cheese on top.

 

 

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