Artichoke Risotto

Name: Artichoke Risotto
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted margarine; 1 small onion, chopped; 2 cups carnaroli rice, uncooked; 1/4 cup soymilk (or skim milk); 1/4 cup apple juice; 6 cups vegetable stock; 1 (8 ounce) container firm tofu, cubed; 1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved; 2 garlic cloves, minced; 1 (8 3/4 ounce) can whole low-sodium kernel corn; cayenne pepper, to taste

12 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups carnaroli rice, uncooked
1/4 cup soymilk (or skim milk)
1/4 cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 garlic cloves, minced
1 (8 3/4 ounce) can whole low-sodium kernel corn
cayenne pepper, to taste

Directions

1

Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
2

When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
3

In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
4

Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.