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!
2 cups extra firm tofu (in small dices, not the mori-nu tofu)
1 medium onion (minced)
2 cups mushrooms (sliced)
1/2 cup frozen peas
4 garlic cloves (minced)
1 cup arborio rice
4 1/2 cups chicken stock
1/2 cup white wine
1/2 cup parmesan cheese (freshly grated)
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
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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