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Artichoke Risotto

You should use carnaroli rice for risotto, but I use brown rice so I used about 1/2-cup more stock and let it cook covered for about 50 minutes instead of 20. I also used butter instead of margarine and milk instead of soy milk (it's a vegan recipe if you follow it).

2 T olive oil
1 T margarine
1 sm onion, chopped
2 cups uncooked rice
1/4 soy milk
1/4 apple juice
6 cups vegetable stock
8 oz firm tofu, cubed
6.5 oz jar marinated artichoke hearts - drained, liquid reserved
2 cloves garlic, minced
1 8.75 oz can yellow corn, drained
cayenne pepper to taste

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.

2. Add soy milk and apple juice. When the liquids have been absorbed, pour in the vegetable stock about 1/2 cup at a time--wait until the rice absorbs the liquid each time. Reserve the last 1/4 cup of stock. Cover and cook about 20 minutes, until rice is tender.

3. In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the artichoke liquid. Add the garlic.

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

This is supposed to serve 8.

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koralleen
koralleen

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