Artichoke Risotto

Step 1

Into a medium-size pot over medium heat, add olive oil. When the oil is hot, add yellow onion, dried thyme leaves, sea salt, and ground black pepper. Cook, stirring frequently for 2 minutes.

Step 2

Add Arborio rice and stir to coat. Continue cooking an additional 1 minute.

Step 3

Add the wine, stirring until liquid is absorbed, about 3 minutes.

Step 4

Add broth 1/2 cup at a time, stirring until liquid is mostly absorbed after each addition. In about 25-30 minutes, rice will be tender but firm to the bite. Reduce heat to low.

Step 5

Gently stir in lemon juice, vegan Parmesan cheese, and chopped artichoke hearts. Adjust seasoning to taste.

Step 6

Sprinkle with walnuts and scallions.

Step 7

Serve hot.