Side Dishes Tofu Cream Risotto Recipe

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This recipe for Tofu Cream Risotto was submitted by Hidemi Walsh in the Appetizers/Side Dish Category in the zuuzs Grand Spring Recipe Challenge! VOTE for this entry here.

Promote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th.

Continue to Content Tofu Cream Risotto Yield: 6 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Mouthwatering! Print Ingredients 2 cups Uncooked Brown Long Grain Rice

10 oz Tofu

1/2 cup Soy Milk

4 oz Cheddar Cheese, block

1 Onion, minced

4 Garlic Cloves, minced

4 tablespoons Olive Oil

4 cups Chicken Stock

4 tablespoons White Wine Instructions Put tofu and soy milk into blender. Blend until creamy. Cut cheddar cheese into small cubes. In a large skillet, heat olive oil and cook garlic and onion until tender. Add brown rice and sauté for a couple of minutes. Then add white wine. When wine has almost evaporated, add 1 cup of chicken stock. Bring to boil. Reduce heat to medium-low and simmer until chicken stock is almost absorbed. Then add 1 cup of chicken stock. Repeat this one more time. Add tofu and soy milk mixture and cheddar cheese. Stir once or twice (not too much) and add last cup of chicken stock. Shake the skillet so that all ingredients are blended well (don’t stir) . When the rice is at the right consistency, remove the skillet from the heat. Add salt and pepper to taste. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Garlic Press Professional Heavy Soft-Handled Crush Garlic

Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover, Black

Vitamix 5200 Blender, Professional-Grade, 64 oz. Container, Black Nutrition Information: Yield: 6 Serving Size: 1

Amount Per Serving: Calories: 347 Total Fat: 20g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 24mg Sodium: 366mg Carbohydrates: 25g Fiber: 1g Sugar: 4g Protein: 15g Did you make this recipe? Please leave a comment on the blog or share a photo on Pinterest

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