TOFU RISOTTO
This risotto is a real comfort food. Tofu has a quite bland taste, but I particularly love the texture of it. In this dish the tofu absorbs all the rich tastes of wine, parmesan cheese and garlic!
Provided by Chouny
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and oil in large frying pan, cook onions until translucent, add mushrooms saute until golden, add garlic saute for another minute, salt and pepper to taste,set aside.
- In same frying pan, saute tofu until golden on all sides, you might want to add more olive oil and butter. The reason why you shouldent use the Mori-Nu Tofu is because even the extra firm one is too soft and will fall apart!
- Add arborio rice to the tofu and start adding the chicken stock with the wine one cup at a time until all liquids are absorbed. Continue stirring and adding stock and wine until the rice is tender and add the frozen peas, add salt, pepper and thyme. This step should take approximately 20 minutes.
- Finally stir in parmesan cheese (only fresh parmesan should be used for this recipe!) until it melts and risotto becomes creamy.
- Serve piping hot -- enjoy!
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Buta Kutye
[email protected]This recipe is a keeper! It's going to be a regular in my meal rotation.
Mb Minhaj
[email protected]I'm not a big fan of tofu, but this risotto was actually really good. The tofu added a nice creaminess to the dish.
Chloe Mtetwa
[email protected]This is the best vegan risotto I've ever had. It's so creamy and flavorful.
Love Leemani
[email protected]This risotto is a bit bland. I think it could have used more herbs and spices.
md Kamrul3839
[email protected]I'm new to cooking and this recipe was really easy to follow. The risotto turned out great!
manzu giri
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mehmet Baku
[email protected]The risotto was a bit too rich for my taste. I think I'll try using less butter next time.
Ochimana Mathias
[email protected]This risotto was delicious! I love the combination of flavors and textures.
Rolly Corpuz
[email protected]I'm not a big fan of tofu, but this risotto was actually really good. The tofu added a nice creaminess to the dish.
Janab Hamza
[email protected]This recipe is a keeper! It's going to be a regular in my meal rotation.
Ricardo Ozorio
[email protected]The risotto was a bit too soupy for my taste. I think I added too much liquid.
Ahmed Abbas
[email protected]This is the best tofu risotto I've ever had. It's so creamy and flavorful.
Sufyan Hameed
[email protected]I love how versatile this recipe is. I've made it with different types of vegetables and it's always delicious.
Rachel Sacks
[email protected]The risotto was easy to make and turned out great! I used vegetable broth instead of chicken broth and it was still very flavorful.
md. mukter
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper.
Frank Nsowah
[email protected]I've made this tofu risotto several times now and it's always a hit. It's a great way to use up leftover vegetables and it's always so creamy and delicious.
Mihang Limbu
[email protected]This tofu risotto is amazing! It's creamy, flavorful, and packed with vegetables. I love that it's a vegan dish that's also so delicious.