Tofu and Artichoke Risotto Recipe
- 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
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.