Artichoke Risotto

Name: Artichoke Risotto
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted margarine; 1 small onion, chopped; 2 cups uncooked carnaroli rice; 1/4 cup soy milk (or skim milk); 1/4 cup apple juice; 6 cups vegetable stock; 1 (8 ounce) container firm tofu, cubed; 1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved; 2 cloves garlic, minced; 1 (8.75 ounce) can low sodium yellow corn; Cayenne pepper to taste

12 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups uncooked carnaroli rice
1/4 cup soy milk (or skim milk)
1/4 cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 cloves garlic, minced
1 (8.75 ounce) can low sodium yellow corn
Cayenne pepper to taste

Directions

1

DIRECTIONS
2

1. In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.
3

2. Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.
4

3. In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.
5

4. Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.