Artichoke Risotto
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
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
- 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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Reviews
-
This is a fantastic recipe! I made a few changes... I didn't have apple juice so I used pineapple juice, also I omitted the corn and put in a few spoonfuls of sun-dried tomatoes and I used arborio rice (the liquid volumes in the recipe were perfect). WOW restaurant quality for sure. I will be making this for years to come. It was sooooo good. I served this as an entree. Thanks for the recipe.
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I had this with lemon herb chicken breast tonight. Very interesting flavor here. I omitted the tofu (I have never learned to like it) and I thought the corn was out of it element. The apple juice gave some sweetness that worked well with the artichoke liquid. All in all I quite liked it. It's an unusual Risotto that is interesting and tasty.
RECIPE SUBMITTED BY
lauralie41
United States