- 300 grams of rice

- 750 grams of artichokes (about 6)

- 90 grams of onion (about 1)

- 1 vegetable stock (you can make your own with this recipe)

- 1 tbsp of salt

- 1 glass of white wine

- 2 tbsp of olive oil

- Water as needed (for the broth)

First of all, prepare the artichokes by removing their external leaves. Cook them in a pan with water.
Prepare the broth in a pot, by melting the stock in about 1 liter of hot water. Cook the onion in a pan with olive oil and, after a few minutes, add rice and white wine.
Keep cooking the rice by gradually adding the broth. When the rice is almost ready, add the artichokes, and serve.

Artichoke risotto can be kept in the fridge for two days.

You can flavor your risotto with vegan parmesan.