A: | 1T olive oil |
1/3C onion, small dice | |
B: | 8oz asparagus tips |
C: | 10oz mushrooms, quartered |
1T oil | |
D: | 1C Arborio rice (uncooked) |
8oz tofu, pressed and cubed | |
salt and pepper | |
E: | 1/4C White wine |
F: | 2C vegetable stock |
G: | 2T Italian parsley, chopped |
3T olive oil | |
1t lemon juice (or to taste) | |
1T Parmesan cheese (optional) | |
1. | Saute (A) in skillet until onion is translucent. |
2. | Blanch (B) in boiling water just until tender, then reserve in cold water. |
3. | Mix (C) in a shallow baking pan and roast at 450F 15 minutes, turning once. |
4. | Add (D) to skillet and stir, saute approximately 2 minutes. |
5. | Add (E) to skillet, allow rice to absorb wine. |
6. | Add (F) in 1/2C increments, allowing rice to absorb after each addition. |
7. | Reduce heat, add (C) and (G), stir until warmed through, and serve. |
Servings: 4
$Id: tofu_asparagus_risotto,v 1.5 2019/08/24 16:15:14 deaven Exp $
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