Creamy Vegan Artichoke and Tofu Risotto
Discover a delightful vegan and vegetarian risotto that will awaken your taste buds. This creamy and hearty dish, featuring tender Marinated Artichoke Hearts and savory tofu, provides an excellent balance of flavors, making it a perfect option for a comforting meal. Whether you enjoy it as a main course or a side dish, this Artichoke and Tofu Risotto is sure to impress. Created with Carnaroli rice, known for its superior liquid absorption, this risotto achieves an ideal creamy consistency without compromising on flavor.
N/A
Servings
214 kcal
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons
unsalted margarine
1 tablespoon
onion
1 small (chopped)
carnaroli rice
2 cups (uncooked)
soymilk
1/4 cup (or skim milk)
apple juice
1/4 cup
vegetable stock
6 cups
firm tofu
1 (8 ounce) container (cubed)
marinated artichoke hearts
1 (6 1/2 ounce) jar (drained, liquid reserved)
garlic cloves
2 (minced)
whole low-sodium kernel corn
1 (8 3/4 ounce) can
cayenne pepper
to taste
Instructions
1
In a large saucepan over medium heat, heat the olive oil and margarine. Add half of the chopped onion and sauté until tender and translucent, about 3-4 minutes.
2
Stir in the carnaroli rice, and continue cooking, stirring frequently, until the rice is lightly toasted, about 3-4 minutes.
3
Pour in the soy milk and apple juice, stirring until the liquid is mostly absorbed.
4
Begin adding the vegetable stock gradually, about 1/2 cup at a time, cooking and stirring frequently until each addition is absorbed before adding the next. Continue this process, reserving 1/4 cup of the stock, until the rice is creamy and cooked through, approximately 20 minutes.
5
Meanwhile, in a medium saucepan over medium heat, pour in the reserved marinated artichoke heart liquid. Add the remaining onion and cubed firm tofu. Cook until the onion is tender and the tofu is lightly browned. Add the minced garlic and sauté for an additional minute, stirring constantly.
6
Once the risotto rice is tender, remove it from the heat. Stir in the remaining 1/4 cup of vegetable stock, the tofu mixture, drained marinated artichoke hearts, canned corn, and cayenne pepper to taste. Mix well until everything is evenly combined and heated through.
7
Serve the risotto immediately, garnished with freshly cracked black pepper or fresh herbs if desired.
Nutrition Information
5.5 g
Fat
36.25 g
Carbs
6.25 g
Protein
2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Vegan Artichoke and Tofu Risotto?
It is a delightful vegan and vegetarian risotto dish featuring tender marinated artichoke hearts, savory tofu, and Carnaroli rice, known for its superior creaminess and flavor.
Is this recipe suitable for vegans?
Yes, this recipe is entirely vegan as it uses olive oil, margarine, and soymilk instead of dairy products.
What type of rice is recommended for this risotto?
Carnaroli rice is used in this recipe because of its excellent liquid absorption and ability to create a creamy consistency.
How many calories are in a serving of this risotto?
Each serving contains approximately 214 kcal.
What is the protein content per serving?
This dish provides 6.25 g of protein per serving.
How much fat is in this recipe?
There is 5.5 g of fat per serving.
What kind of tofu should I use?
The recipe calls for one 8-ounce container of firm tofu, cubed.
How do I prepare the artichoke hearts?
Drain a 6.5-ounce jar of marinated artichoke hearts, but be sure to reserve the liquid for cooking the tofu and onions.
Why is apple juice included in the recipe?
Apple juice is added along with soymilk to provide a unique depth of flavor and acidity during the initial rice cooking stage.
How long does it take to cook the risotto rice?
The process of gradually adding vegetable stock until the rice is creamy and cooked through takes approximately 20 minutes.
What should I do with the reserved artichoke liquid?
The reserved liquid is used to cook the tofu and onions in a separate saucepan until the tofu is lightly browned.
Can I use a different type of milk?
The recipe suggests 1/4 cup of soymilk or skim milk as an alternative if you are not following a vegan diet.
Is this recipe gluten-free?
Rice is naturally gluten-free; however, you should check your vegetable stock and margarine labels to ensure they are certified gluten-free.
What vegetables are included in this risotto?
The dish includes chopped onions, marinated artichoke hearts, minced garlic, and low-sodium kernel corn.
How do I toast the rice?
Stir the Carnaroli rice into the sautéed onions and cook for 3-4 minutes, stirring frequently until lightly toasted.
What is the total amount of vegetable stock needed?
You will need a total of 6 cups of vegetable stock.
How should I serve the risotto?
Serve it immediately, garnished with freshly cracked black pepper or fresh herbs.
Can I make this dish spicy?
Yes, you can add cayenne pepper to taste to give the risotto a spicy kick.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe.
What is the fiber content per serving?
Each serving contains 2 g of fiber.
Is this risotto considered a main course or a side dish?
It is versatile and can be enjoyed as either a hearty main course or a comforting side dish.
What is the role of garlic in this recipe?
Two minced garlic cloves are sautéed with the tofu and onion mixture to add a savory aroma and flavor.
How much carbohydrate is in a serving?
There are 36.25 g of carbohydrates per serving.
Does the recipe use oil or butter?
It uses a combination of 2 tablespoons of olive oil and 1 tablespoon of unsalted margarine.
What tags are associated with this recipe?
The tags include vegan, vegetarian, artichoke, tofu, risotto, comfort food, italian, and healthy.
Why add the stock gradually?
Adding stock 1/2 cup at a time and allowing it to absorb ensures the rice releases its starch, creating a creamy texture.
Can I use canned artichokes instead?
You can, but marinated artichokes are preferred because their liquid is used as a flavorful base for cooking the tofu.
What kind of corn should I use?
The recipe specifies one 8 3/4 ounce can of whole low-sodium kernel corn.
How do I know when the risotto is finished?
The risotto is done when the rice is tender, creamy, and all the ingredients are evenly combined and heated through.
Is it necessary to use unsalted margarine?
Using unsalted margarine allows you to better control the sodium levels in the dish, especially when combined with vegetable stock.