Tofu and Artichoke Risotto

Ingredients

• 0.3 cup apple juice 
• 8 servings cayenne pepper to taste
• 2 cloves garlic minced
• 8.8 ounce low salt corn yellow canned
• 1 tablespoon butter unsalted
• 6.5 ounce marinated artichoke hearts drained
• 2 tablespoons olive oil 
• 1 small onion chopped
• 2 cups carnaroli rice uncooked
• 0.3 cup soy milk 
• 8 ounce spicy tofu firm cubed
• 6 cups vegetable stock 

Equipment

• sauce pan

Directions

1. In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.
2. Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.
3. In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.
4. Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.