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Vegan Artichoke, Asparagus, Pea and Green Onion Risotto

Heather Christo
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

1 14 ounce can

Artichoke hearts

12 oz

Asparagus

1

Chives, fresh

1 cup

Green onions

1 1/2 cups

Peas

1

Yellow onion

4 cups

Vegetable stock

1 1/2 cups

Arborrio rice

1

Kosher salt

1/4 cup

Olive oil

2 cups

Water