Tofu and Pumpkin Risotto

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  • Product: Firm
  • Meal Type: Entrée
  • Cuisine:
  • Level: Easy
  • Special Consideration: Vegetarian

Directions

Heat a pan with olive oil. Season the tofu cubes with salt and pepper. Once the oil is hot, sear the tofu on both sides to brown. Set aside once browned.


 


In a small pot, place all of the stock over medium low heat, and bring to a slow simmer. In the meantime, heat a large skillet with some olive oil. Once hot, add in the shallots and fry for 1-2 minutes, or until softened. Add in the garlic and sweat down for another minute, or until fragrant. Break in the rice and fry with the shallots and garlic for a couple minutes to coat the rice and lightly toast, but not to color (add more oil as needed to wet rice). Add in the wine and reduce by half, then begin to slowly ladle in the heated stock. Each ladle of stock  added to the rice, allow a couple minutes for the rice to absorb it. Once all of the stock is added, taste the risotto to see if more stock is needed to thin out, or continue cooking the rice. Once the rice is completely cooked, stir in the marscapone, parmesan, and season with salt and pepper to taste. Once ready to serve, fold in the seared tofu. Plate and eat right away warm.


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 


 

Note:

Recipe created by chef Alexander Weiss.

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SERVINGS

Makes 8 servings

INGREDIENTS

1 pkg House Foods Premium or Organic Tofu Firm, patted dry and cubed
½ cup pumpkin puree
olive oil as needed
2 tbsp minced shallots
3 garlic cloves, minced
1 ½ cups arborio rice, boiled for 8-10 minutes in salted water, or until mostly cooked
1/3 cup white wine
3 cups chicken, or vegetable stock (may need another ½ cup or so)
2 ½ tbsp mascarpone
3 tbsp freshly grated parmesan
1 tbsp minced chives
salt and pepper, to taste

Nutrition Per Serving

Calories
250
Fat
8g
Saturated Fat
3g
Cholesterol
15mg
Sodium
230mg
Carbohydrate
35g
Fiber
2g
Sugar
2g
Protein
10g