|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This reduced-fat artichoke risotto is a gourmet vegetarian dish for Easter or any fresh spring meal. It's got tofu for a bit of protein and is flavored with artichokes for extra flavor instead of cheese or cream so it's relatively low-fat, or at least reduced-fat.
- 2 tablespoons sesame oil
- 1 tablespoon unsalted butter (or vegan margarine, to keep it vegan)
- 2 cups Carnaroli (or Arborio risotto rice)
- 1 small onion (chopped)
- 1/4 cup soy milk
- 1/4 cup apple juice
- 6 cups vegetable broth (or stock, heated)
- 1 tablespoon butter (or vegan margarine)
- 2 cloves garlic (minced)
- 8 ounces silken tofu (cubed)
- 13 ounces Artichoke hearts (cooked and diced)
- Cayenne pepper (to taste)
In a 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 1/4 cup broth.) Cook and stir after each addition until broth are absorbed.
Reduce heat to low, cover and cook 20 minutes.
Meanwhile, in a 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.
Recipe courtesy of The Soy Foods Council
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