Recipe courtesy of The Soy Foods Council
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- 2 tablespoons sesame oil
- 1 tablespoon unsalted butter (or vegan margarine, to keep it vegan)
- 1 small onion, chopped
- 2 cups Carnaroli or Aborio rice
- ¼ cup soy milk
- ¼ cup apple juice
- 6 cups vegetable broth or stock, heated
- 1 tablespoon butter
- 2 cloves garlic, minced
- 8 ounces silken tofu, cubed
- 13 ounces cooked Artichoke hearts, diced
- Cayenne pepper to taste.
Add the hot vegetable broth, about 1 cup at a time. (Reserve 1/4 cup broth.) Cook and stir after each addition until broth is absorbed. Reduce heat to low, cover and cook 20 minutes.
Meanwhile, in small saucepan over medium high heat, cook remaining half of onion in the 1 tablespoon butter until lightly browned. Stir in garlic and cook briefly. Add tofu and cook another few minutes.
Remove rice from heat and stir in reserved 1/4 cup broth, tofu mixture and artichoke hearts. Heat through. Season with cayenne pepper to taste.
Makes 6-8 servings.