Artichoke Risotto Recipe

Ingredients for Artichoke Risotto

• Olive Oil
• Unsalted Margarine
• 1 medium yellow onion, chopped
• Carnaroli Rice
• Soymilk
• ½ cup apple juice
• 4 cups vegetable stock, warmed
• Firm Tofu
• Marinated Artichoke Hearts
• Garlic Cloves
• Low Sodium Kernel Corn
• ⅛ teaspoon cayenne pepper (or to taste)

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!