Rice with artichokes and seitan

  • Difficulty: easy
  • Time: 40 minutes
  • Servings: 4 people
  • Calories: 370 / serving

Risotto with artichokes is one of the many autumn recipes that can be prepared with this good and healthy vegetable that is a distant descendant of thistle. The artichoke is a tonic and digestive, and will make the rice fragrant and extraordinarily tasty, however enriched with seitan, vegetable broth and soy cream.


  • 250 gr of fine rice
  • 40 gr of seitan
  • Half onion
  • 20 gr of organic non-hydrogenated vegetable margarine
  • 4 tablespoons of soy cream
  • 2 small artichokes
  • 1 liter of boiling vegetable broth
  • 1 lemon
  • Half a glass of dry white wine
  • 1 tablespoon of extra virgin olive oil
  • 1 sprig of parsley
  • Salt to taste (optional)
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rice with artichokes and seitan 1


  1. Pour the juice of one lemon into a salad bowl containing cold water.
  2. Remove the outer leaves of the artichokes, the hardest part of the stems and any internal hay.
  3. Cut the artichokes into thin slices and throw them in the salad bowl with the water.
  4. Chop the onion and make the seitan into very thin strips. Put them to fry in oil.
  5. Add the drained artichoke, raise the heat and cook.
  6. Pour in the rice and toast over very high heat, then add the wine and let it evaporate.
  7. Lower the heat and continue cooking the risotto adding the broth as it is absorbed.
  8. When the rice is cooked, remove from the heat, add the soy cream and mix well
  9. Leave to rest for 2 minutes, sprinkle with chopped parsley and serve very hot.
  10. If you like, you can add boiled chickpeas.

If you like rice, you cannot fail to try the courgette flower and mushroom risotto.
Photo by Isabelle Hurbain-Palatin