Artichoke Risotto Recipe

Name: Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted margarine (use vegan for v); 1 small onion, chopped; 2 cups uncooked carnaroli rice; ¼ cup soymilk (you can also use skim milk); ¼ cup apple juice; 6 cups vegetable stock; 1 (8 ounce) container firm tofu, cubed; 1 (6 1/2 ounce) jarmarinate artichoke hearts, drained, liquid reserved; 2 garlic cloves, minced; 1 (8 3/4 ounce) canlow salt corn; cayenne pepper, to taste

Servings: persons

2 tablespoons olive oil
1 tablespoon unsalted margarine (use vegan for v)
1 small onion, chopped
2 cups uncooked carnaroli rice
¼ cup soymilk (you can also use skim milk)
¼ cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6 1/2 ounce) jarmarinate artichoke hearts, drained, liquid reserved
2 garlic cloves, minced
1 (8 3/4 ounce) canlow salt corn
cayenne pepper, to taste

1
In a large saucepan over medium heat, heat oil and margarine.
2
Stir in 1/2 the onion, and saute until tender.
3
Stir in the rice, and cook until lightly browned.
4
Pour soy milk (skim milk, if using) and apple juice into the rice.
5
When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed.
6
Reserve about 1/4 cup stock.
7
Cover, and cook about 20 minutes, until rice is tender.
8
In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid.
9
Stir in the garlic.
10
Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne paper into the rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon unsalted margarine (use vegan for v), 1 small onion, chopped, 2 cups uncooked carnaroli rice, and more.

Yes, Artichoke Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Risotto

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