One-Pot Cheesy Vegan Risoni with Artichokes and Broccoli
Looking for a quick, flavorful, and satisfying meal that's easy to make and requires minimal cleanup? Look no further! This one-pot cheesy vegan risoni with artichokes and broccoli is the perfect solution for busy weeknights or lazy weekends. Packed with wholesome ingredients and bursting with savory flavors, this dish will surely become a favorite in your recipe repertoire.
Ingredients
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 1 onion diced
- 3 cloves garlic minced
- Assorted spices and seasonings such as red pepper flakes, black pepper, and garlic powder
- 1 cup vegetable broth
- 1 cup risoni orzo pasta
- 1 cup vegan cheese grated
- Juice and zest of 1 lemon
- 1 can artichoke hearts drained and quartered
- 2 cups broccoli florets
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add leek, onion, and garlic, and sauté until fragrant and translucent.
- Season with your choice of spices and seasonings, such as red pepper flakes, black pepper, and garlic powder, to taste.
- Pour in vegetable broth and bring to a simmer. Add risoni and cook according to package directions until al dente.
- Stir in vegan cheese until melted and creamy.
- Add lemon juice and zest, artichoke hearts, and broccoli florets, and cook for an additional 3-5 minutes, until broccoli is tender.
- Remove from heat and serve hot. Garnish with fresh basil or additional lemon zest, if desired.