Tofu and Artichoke Risotto

8
CUTEKITCHENKITTEN 0

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

50 m servings 347 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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 (becaus...

Most helpful critical review

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.

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 (becaus...

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...

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.

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

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.

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.

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

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!