Tofu and Artichoke Risotto
Ingredients 2 tablespoons sesame oil
1 tablespoon unsalted butter
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.
Instructions In saucepot over medium high heat, heat oil and butter.
Add rice and cook, stirring frequently, until rice begins to brown.
Add half of the chopped onion, soy milk and apple juice.
Cook and stir until liquid is absorbed.
Add the hot vegetable broth, about 1 cup at a time. (Reserve ¼ 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 ¼ cup broth, tofu mixture and artichoke hearts.
Heat through.Finish with cayenne pepper to taste.
Notes Makes 6 to 8 servings