Mushroom Tofu Risotto

My tofu alfredo experiment turned out so well that I could not wait to hit up the Asian grocery store for more silken tofu. On Saturday, I finally made it over there and I bought four boxes of silken tofu and a few other treasures, including massive amounts of cinnamon, and cha siu bao “mix”. Cha siu baos are Chinese barbecue pork buns. Chris loves them. This was the find that I am most excited about, partly because Chris will be so excited to eat them and partly because I found the steamer attachment for my rice cooker and I can’t wait to try it out.

I had been hoping to do the ‘real’ grocery shopping after the Asian Grocery Store and get pork for the cha siu baos, but Chris had been pushed beyond his shopping capacity, so we went home instead. No problem. I figured that I could try out the Lentil Taboulli and Salmon recipe that I had found in Runner’s World instead. Wrong. We were out of lentils. On the shelf where the lentils should have been, I found a bag of arborio rice. Risotto it is! But not just any risotto, silken tofu risotto. If the silken tofu could approximate the taste and texture of an alfredo sauce, why not make risotto out of it?

I was not able to find many examples on the internet, let alone any that I had the proper ingredients for, so I cobbled this together. It ended up being very good. I don’t think it could pass for a non-tofu, full-fat risotto, but it is really creamy and delicious. Another one of those dishes that tastes way more ‘bad’ than it really is. I meant to serve this with salmon, but we never got around to cooking the salmon. Oh well.

Ingredients:

  • 4 cups chicken stock (vegetable stock could be used)
  • 1/4 cup white cooking wine
  • 2 cups arborio rice
  • 1 box silken tofu
  • 1 tbsp olive oil
  • 1 onion, chopped finely
  • 1 tbsp garlic, minced
  • 2 cups mushrooms, chopped (these can be canned or fresh, I went with canned)
  • 1 tbsp basil (or 2 tbsp fresh basil, chopped finely)
  • salt and pepper to taste

Directions:

  • In a large pan, I used my big cast iron skillet, combine rice, wine, and chicken or vegetable stock.
  • Simmer until all water has been absorbed and rice is tender but still firm.
  • While the rice is cooking, puree the silken tofu in a food processor until it is smooth and creamy.
  • Sautee onion and garlic in olive oil until the onions are transparent. Add mushrooms and cook for a few more minutes.
  • After the rice is finished cooking, stir the pureed tofu, onion and mushroom mixture, and basil into the pot of rice.
  • Add salt and pepper to taste.
  • Cook for several more minutes.
  • Serve warm.

Servings ~ 6
Calories ~ 272, Fat ~ 4 g, Carbohydrates ~ 49 g, Protein ~ 11 g

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1 comment
  1. I *love* risotto and yours looks great! I’ve bookmarked this to try it in the future.

    Cheers,
    Kim @ Incandescent Blue Flame
    hopped here from the Kath Eats Real Food blogroll

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