Tofu And Artichoke Risotto

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups uncooked carnaroli rice
¼ cup soy milk
¼ 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 salt yellow corn
cayenne pepper to taste

Instructions

Step 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.

Step 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.

Step 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.

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

Tofu And Artichoke Risotto

Ingredients

Instructions

Tags

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