Mushroom Artichoke Risotto



  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 3/4 cup canned white beans
  • 1 cup veggie broth
  • 8 oz cremini mushrooms, thinly sliced
  • 3 scallions, minced
  • 3 cups brown rice
  • 1(6 oz) jar marinated artichoke hearts,drained and chopped
  • 2 tbsp dry white wine or freshly squeezed lemon juice
  • Salt ( I used Himalayan) and freshly ground black pepper
  • 2 tbsp minced fresh parsley


Heat 1/2 tbsp oil in a skillet over medium heat. Add the onion and garlic, cover, and cook for 5 minutes, or until softened. Transfer to blender or food processor, add the beans and veggie broth, and blend until smooth.

Heat the remaining 1/2 tbsp oil in the same skillet over medium heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions, cooked rice and artichokes. Stir in the bean mixture and cook, stirring, until hot and well blended, about 10 minutes. Stir in the wine and season to taste with salt and pepper. Serve hot sprinkled with parsley.

Mushroom Artichoke Risotto

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