Tofu and Pumpkin Risotto

Pumpkin, rich mascarpone, nutty parmesan and a zing of white wine bring this comforting fall-favorite dish together.

  • Servings
  • Prep Time
    20 Min
  • Cook Time
    15 Min

Cooking 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 mascarpone, parmesan, and season with salt and pepper to taste. Once ready to serve, fold in the seared tofu. Plate and eat right away warm.

This recipe was created by Chef Alexander Weiss.


  • 1 pkg. House Foods Tofu Firm, patted dry and cubed
  • ½ cup pumpkin puree
  • olive oil as needed
  • 2 Tbsp. minced shallots
  • 1 ½ cups arborio rice, boiled for 8-10 minutes in salted water, or until mostly cooked
  • ⅓ 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


__ servings per container
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