TOFU AND ARTICHOKE RISOTTO
Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal.
Provided by CUTEKITCHENKITTEN
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 57.3 g, Fat 9.2 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 302.6 mg, Sugar 2.5 g
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Shakib al Hasan
[email protected]Overall, this was a good recipe. The risotto was creamy and flavorful, and the tofu and artichokes were a nice addition. I would definitely make this again.
Editor Sven
[email protected]This risotto was a bit too rich for my taste. I think I'll try a lighter version next time, perhaps with less butter or cream.
Amir Klasrah
[email protected]I'm not sure what I did wrong, but my risotto turned out a bit too soupy. I think I may have added too much liquid.
Mpumelelo Ndlovu
[email protected]This was a great recipe! The risotto was easy to make and it turned out perfectly. The tofu and artichokes were a great addition and added a lot of flavor to the dish.
Letitia Presley
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the savory flavors of the tofu and artichokes. I will definitely be making this again.
Laxmi Dangoriya
[email protected]I'm not a vegan, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This risotto was a great option! It was hearty and satisfying, and I loved the combination of tofu, artichokes, and lemon.
Mohammad Isan
[email protected]This risotto was absolutely delicious! The tofu and artichokes were cooked perfectly and the lemon zest added a wonderful brightness to the dish. I will definitely be making this again.
Ayan Sajid
[email protected]I love the idea of using tofu and artichokes in a risotto, but I found that the flavors were a bit too subtle for my taste. I think I'll add some additional vegetables next time, perhaps some roasted mushrooms or zucchini.
Nph Mehedi Hasan
[email protected]This dish was a bit too heavy for me. I think I'll try a lighter version next time, perhaps with brown rice instead of Arborio.
Ngoga Paul
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy and flavorful, and the tofu and artichokes were cooked to perfection.
Ester Adade
[email protected]This risotto was a bit too bland for my taste. I think I'll add some additional herbs and spices next time.
Ayesiga Edwin
[email protected]I'm not a big fan of tofu, but I was pleasantly surprised by how much I enjoyed this dish. The tofu was cooked perfectly and the artichokes added a nice briny flavor.
Alina Dewan
[email protected]This recipe is a great way to use up leftover tofu and artichokes. I also added some roasted red peppers for extra flavor and color.
Ch shoaib kahloon
[email protected]I've made this risotto several times now, and it's always a hit with my friends and family. The combination of tofu, artichokes, and lemon is simply divine.
miel robinson
[email protected]This tofu and artichoke risotto was a delightful surprise! The creamy texture of the risotto paired perfectly with the savory flavors of the tofu and artichokes. I especially appreciated the addition of lemon zest, which brightened up the dish and ad