Zutaten für Artichoke Risotto
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Margarine
- 1 large Onion, chopped
- 1 1/2 cups Carnaroli Rice
- 1/2 cup Soymilk
- 1/2 cup Apple Juice
- 5 cups Vegetable Stock, heated
- 1 (10 ounce) package Firm Tofu, crumbled
- 1 (14 ounce) can Marinated Artichoke Hearts, drained
- 3 Garlic Cloves, minced
- 1 (15 ounce) can Low Sodium Kernel Corn, drained
- 1/4 teaspoon Cayenne Pepper
- reserved liquid from 1 (14 ounce) can Marinated Artichoke Hearts
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Zubereitung von Artichoke Risotto
- Heat olive oil and vegan margarine in a large saucepan over medium heat.
- Sauté half of the chopped onion until softened (about 5 minutes).
- Add Carnaroli rice and cook, stirring constantly, until lightly toasted (about 2-3 minutes).
- Pour in soy milk and apple juice. Stir to combine and cook until the liquid is absorbed.
- Gradually add warm vegetable stock, about ½ cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. Reserve about ¼ cup of stock.
- Once all but ¼ cup of stock is absorbed, cover the saucepan and cook for approximately 20 minutes, or until the rice is tender but still has a slight bite (al dente).
- Meanwhile, in a medium saucepan over medium heat, add the reserved artichoke heart liquid. Sauté the remaining onion until softened.
- Stir in minced garlic and cook for 1 minute, until fragrant.
- Add the crumbled tofu and cook for another 2-3 minutes, until heated through.
- Remove the risotto from the heat. Stir in the reserved ¼ cup of vegetable stock, the tofu mixture, artichoke hearts, corn, and cayenne pepper.
- Mix well to combine and heat through gently (do not boil).
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
5g
Carbs
23g
