Forktionary

Artichoke Risotto Recipe

Indulge in this dreamy vegan and vegetarian Artichoke Risotto! A comforting and elegant dish perfect as a side or a satisfying entree. This recipe, adapted from a popular weight-loss website, uses Carnaroli rice – the king of risotto rice! Its larger grains absorb liquid beautifully, creating a creamy texture unlike any other. Find Carnaroli rice at Italian markets or specialty grocery stores. Get ready for a flavor explosion in just 60 minutes!

Prep Time 15 mins
Cook Time 60 mins
Calories 377.4 kcal
Protein 21g
Rating 4.7 (3 Reviews)
Artichoke Risotto 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Artichoke Risotto

  1. Heat olive oil and vegan margarine in a large saucepan over medium heat.
  2. Sauté half of the chopped onion until softened (about 5 minutes).
  3. Add Carnaroli rice and cook, stirring constantly, until lightly toasted (about 2-3 minutes).
  4. Pour in soy milk and apple juice. Stir to combine and cook until the liquid is absorbed.
  5. 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.
  6. 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).
  7. Meanwhile, in a medium saucepan over medium heat, add the reserved artichoke heart liquid. Sauté the remaining onion until softened.
  8. Stir in minced garlic and cook for 1 minute, until fragrant.
  9. Add the crumbled tofu and cook for another 2-3 minutes, until heated through.
  10. Remove the risotto from the heat. Stir in the reserved ¼ cup of vegetable stock, the tofu mixture, artichoke hearts, corn, and cayenne pepper.
  11. Mix well to combine and heat through gently (do not boil).
  12. Serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

19g

Fat

5g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Tofu & Tempeh Recipes European Italian Mediterranean Healthy Vegetarian Vegan Spring Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Side Dishes Rice Dinner Party Vegan Vegetarian Stove Top Dietary Pasta Rice And Grains White Rice Brunch Equipment Presentation Served Hot