Soy Life recipe library
Artichoke and leek risotto
1/2 tbsp olive oil
1/2 white onion, chopped
1 clove garlic, minced
1 small red chilli, sliced
1 small leek, finely sliced
200g Arborio rice
125ml Milk
500ml vegetable stock
5 marinated artichoke hearts, chopped
40g semi dried tomatoes, chopped
1 tbsp fresh dill, chopped
Salt and cracked black pepper
Method
Heat oil in a large saucepan over medium heat.
Stir in onion, garlic, chilli and leek and
fry until tender.
Stir in rice and cook lightly for two minutes.
Pour in soy milk.
When the rice has absorbed the liquid, gradually add vegetable stock (about 1/2 cup at a time), stir until absorbed and rice is nearly cooked - approximately 15 minutes.
Add artichokes, tomatoes and dill.
Add a little more soy milk to give the risotto a soft creamy consistency if needed.
Season to taste.
Sprinkle with fresh dill sprigs and serve.
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