Tofu and Artichoke Risotto Recipe - Allrecipes.com
  • READY IN 50 mins

Tofu and Artichoke Risotto

Recipe by  

"Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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. Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup 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 reserved marinated artichoke heart liquid. Stir in the garlic.
  4. Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2008

This was really good, a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is, and always use aborio for risotto). I left out the apple juice and the corn (because I thought corn was a weird add, and my husband is allergic to apple juice). It was a great way to eat tofu.

 
Most Helpful Critical Review
Dec 14, 2009

I used aborio rice, i couldn't find the other one. It turned out kind of bland, i dont know if i will make this again. I liked it but it was not a big hit with my family.

 

10 Ratings

Dec 26, 2004

Very yummy recipe--I made this for christmas dinner and the family liked it as well, even with the tofu. I found it easier to simplify by cooking the rice any way that is easier (I used instant) with the stock, which does add a lot of flavor. Then, I just added everything in. Mushrooms may taste good added in. (I'll try that next time)

 
Sep 18, 2003

Very yummy. Didn't work too well with brown rice, but I'm still learning how to cook with that. A nice intro to tofu dish.

 
Apr 23, 2012

Super Delicious! I stuck to the recipe and it was to die for. Whole family loved it. Definitely will make this again.

 
Jan 27, 2008

I really like this dish. It's very filling, and all of the broth makes the rice delicious. I use stars or pastatini (from Barillo)and don't use corn.

 
Jul 07, 2004

This was a very bland dish and was too dense for me. I will not make this again

 
Jan 22, 2012

I added mushrooms and used white wine instead of apple juice. Also used sea salt and pepper. I bought a big can of artichoke hearts. very good!

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 57.3 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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