SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 11.6 g
  • Cholesterol: 2.7 mg
  • Sodium: 666.7 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 18.7 g

View full nutritional breakdown of Tofu and Mushroom Risotto calories by ingredient
Report Inappropriate Recipe

Tofu and Mushroom Risotto

Submitted by: JULIEIRENE

Introduction

Vegetarian (easily Vegan) Risotto recipe. Good as entree or side. Can be varied any way you'd like. Makes 4 servings. Vegetarian (easily Vegan) Risotto recipe. Good as entree or side. Can be varied any way you'd like. Makes 4 servings.
Number of Servings: 4

Ingredients

    1 Tbsp Olive Oil
    1 cube Firm Tofu (about 14 oz), cut into 1/2" cubes
    1/2 tsp Ground Black Pepper (or to taste)
    1 Small White Onion, chopped
    2 cloves Garlic, minced
    8 oz Baby Bella Mushrooms, chopped
    1 cup Arborio Rice
    2 1/2 cups Veggie Broth
    1/2 cup Water
    1/2 cup Red Wine (dry is better)
    1/4 cup Shredded Parmesan Cheese (optional, included in nuttrition count)

Directions

1. Heat oil over medium-high heat (use a large, heavy pot; a dutch oven works well)
2. Sprinkle pepper on tofu cubes & then toss in oil about 3-4 minutes until lightly browned.
3. Add in onion and toss another 3-4 minutes until softened.
4. Toss in garlic, mushrooms and rice and stir another 2 min.
5. Add liquids (broth, water, wine) & bring to a boil.
6. Turn heat back down to medium and stir regularly until mixture is creamy and rice is tender.
7. If you are adding cheese, stir it in now until melted and serve.

This nutritional info is based on the recipe being split into 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JULIEIRENE.






Great Stories from around the Web


Rate This Recipe