How to Cook Artichoke Risotto W/brown Rice!

by Yum Meals

I was left with an abundance of cooked brown rice a few weeks ago, and decided to make "risotto" out of it. It turned out decadent, savory, and a nice treat from the usual plain artichokes!


  • 1 Small Yellow onion, diced
  • 2 Cups Mushrooms, sliced
  • 1 Cup Brown rice, uncooked
  • 4 Cups Chicken broth
  • 4 Cups artichokes, hulled and hearts quartered
  • ½ Bunches Parsley, chopped
  • Salt & pepper to taste
  • 1 Tablespoon Coconut oil
  • 1 Bunch Kale, spinach, collard, any type of hearty greens.
  • Instructions

    Step 1

    In a large deep skillet (stove top Dutch ovens work as well) heat coconut oil on medium high heat until hot - add diced onions and sliced mushrooms.

    Step 2

    Sauté until onions are soft and almost translucent. These are just about done. Transfer to dish set aside. we will use these later.

    Step 3

    Add your uncooked brown rice (I was using up extra leftover rice here!) and toast until slightly browned and can smell a nutty aroma, about 3-5 minutes.

    Step 4

    In the meantime, prepare the artichoke hearts. Rinse well under cool water. I used baby artichokes but standard size work well fine.

    Step 5

    Hull, removing all those tough outer leaves, leaving only the hearts. Slice in half or quarters, and let sit in a chilled water and lemon juice bath - so they don't turn brown!

    Step 6

    With rice nice and toasty, add 1 cup of chicken broth, stir, and bring to a simmer. Once most of the liquid is absorbed, add another cup of broth. Repeat this step until rice is cooked.

    Step 7

    Now add your greens of choice - I used torn Kale greens here. Let those go for about 5 minutes, until wilted.

    Step 8

    Now it's time to toss in the artichokes and sautéed onions and mushrooms.

    Step 9

    Add salt and pepper to taste. I used salt, pepper, and Flavorgod Garlic Lovers seasoning. Give a gentle stir to combine, cover, and let cook at a medium-low simmer for another 20 minutes

    Step 10

    When your rice looks thick and creamy, you've made risotto! I garnished with grated Parmesan to serve...