Tofu and Asparagus Risotto
- Product: Extra firm
- Meal Type: Entrée
- Cuisine: Italian
- Level: Intermediate
- Special Consideration: Vegetarian
Wrap the tofu in paper towels and press between two plates. Rest a can of tomatoes on the top plate to help press out the water. Let tofu sit for 15-20 minutes. Whisk together the lemon juice, olive oil, rosemary, and salt and pepper. Cube the tofu and add to the marinade. Cover and marinate for at least 1 hour.
Heat oven to 350 degrees and bake tofu until firm 40 minutes, flipping halfway through baking. Set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green, about 2 minutes. Remove to a bowl of ice water to stop the cooking and drain well. Remove 1 cup of the asparagus cooking water and add to the warmed broth.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and sauté until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. Stir in the baked tofu and the asparagus and stir for a final 5 minutes. Serve topped with chopped parsley and a sprinkling of Parmesan cheese.
Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin
1 (12 ounce) package House Foods extra firm tofu
Juice of 1 lemon
3 tablespoons olive oil
3 cloves garlic, sliced
1 pound asparagus, ends trimmed, sliced into ½ inch pieces
1 tablespoons extra virgin olive oil
1 tablespoon butter
3 shallots, finely chopped
8 ounces Arborio rice
1 cup dry white wine (such as Pinot Grigio)
3 cups vegetable broth, warmed? (as mentioned in the direction)
Kosher salt and freshly ground black pepper
2 tablespoons chopped parsley
Freshly grated Parmigiano-Reggiano, optional
Nutrition Per Serving
- Saturated Fat