Risottos are such a handy meal to serve when you don’t have much time. We enjoy all sorts of risotto meals.

Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu

Serving Size: 4


  • 1 large yellow bell pepper, de-seeded and chopped
  • 1 medium onion, chopped
  • 2 tablespoons cooking oil
  • 1 cup risotto rice
  • 5-6 in waterpacked jar artichoke hearts
  • 8 ounces smoked tofu pieces
  • 10 pieces sun-dried tomatoes, cut in smaller bites
  • 2-3 cups vegetable bouillon
  • 1 tablespoon thyme
  • ½ tablespoon Italian herbs
  • pinch red pepper flakes

Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu


  1. Prepare all the vegetables: De-seed and chop the yellow bell pepper, chop the onion, slice the artichokes, in half or quarters, and cut the sun-dried tomatoes in smaller pieces.
  2. Cut the smoked tofu if needed.
  3. Heat the cooking oil in a large frying pan.
  4. Add the pepper pieces and sauce until they begin to soften.
  5. Add the onion pieces and continue to sauce.
  6. Add the risotto rice and 1 cup of vegetable bouillon.
  7. Stir as the rice cooks.
  8. As needed add the 2nd and 3rd cups of vegetable bouillon.
  9. Add the cut artichoke pieces, the sun-dried tomato pieces and the tofu.
  10. Stir well to mix.
  11. Add the thyme, Italian seasonings and season with salt and pepper as needed.
  12. When the rise has soften, serve the risotto warm. We enjoyed the meal with a mixed salad and white wine.