Vegetarian/Tofu Asparagus Risotto
| 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