Photo: Sorin Gheorghita
Tofu and Artichoke Risotto
12 ingredients
20 min + 30 min
8 servings
openrecipes
"Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal."
Estimated Nutrition (whole recipe, rough)
940
Calories
30g
Protein
40g
Fat
127g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tofu | 100g firm | 76 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted margarine
- 1 small onion, chopped
- 2 cups uncooked carnaroli rice
- 1/4 cup soy milk
- 1/4 cup apple juice
- 6 cups vegetable stock
- 1 (8 ounce) container firm tofu, cubed
- 1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
- 2 cloves garlic, minced
- 1 (8.75 ounce) can low salt yellow corn
- cayenne pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes