Artichoke Risotto

Recipe by lauralie41
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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