Vegetable Tofu Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Original Ingredients: 8 oz firm tofu drained1 1/2 c fresh broccoli florets (I used 2 stalks celery, 3/4 fennel bulb and 1 1/2 c frozen beans chopped) 1 med onion chopped2/3 c short grain white rice1/2 c chicken stock plus 1/2 c more if necessary (I used 2 c. sweet potato warter)1 - 16 oz can tomato puree (I used 8 oz can tomato paste)1 tsp dried oregano)1/2 tsp basil1 tsp sugar1/2 tsp salt1/2 tsp pepper1/4 c. grated parmesan cheese ---------------------------------------1/4 c grated cheddar for toppingOther subsitutions - 1 - 10 oz pkg Frozen Spinach or 1 C. grated carrrots for the broccoli
My version with substitutions mostly used for recipe calculator.
Original recipe in Ingredient list and instructions:
Preheat oven to 350F
[chop onion, celery, fennel - or use whatever vegetable on hand]; chop frozen beans
Cut tofu into 1/2 inch pieces and set aside
In small saucean steam broccoli ain about 1/2 in of boiling water for about 5 min. drain, set aside
(use vegetable water for extra liquid) [ or steam chopped green beans]
In large skillet, saute the onion, and garlic in the oil until transparent. Add rice and stir until glazed.
[I sauteed celery & fennel with onion]
Add rice and stir until glazed.
Pour in the chicken stock and add the Tomato puree. Bring to a boil and add the tofu, broccoli, oregano, basil, sugar salt and pepper.
Lower heat and simmer for about 3 minutes. [I did this until much liquid absorbed].
Add Parmeson chees and pour the risotto into a greased 2 qt casserol.
Bake uncovered for about 45 min or until the rice when tested is thoroughly cooked. **
Top with the cheddar cheese and leave in the oven until melted, about 5 -10 minutes.
Makes 4 - 5 main course serving.
From the Gluten Free Gourmet - Bette Hagman
** top of rice dried out too much - I would cover rice for part of time and stir in middle.
Number of Servings: 8
Recipe submitted by SparkPeople user GFNOMAD.
Original recipe in Ingredient list and instructions:
Preheat oven to 350F
[chop onion, celery, fennel - or use whatever vegetable on hand]; chop frozen beans
Cut tofu into 1/2 inch pieces and set aside
In small saucean steam broccoli ain about 1/2 in of boiling water for about 5 min. drain, set aside
(use vegetable water for extra liquid) [ or steam chopped green beans]
In large skillet, saute the onion, and garlic in the oil until transparent. Add rice and stir until glazed.
[I sauteed celery & fennel with onion]
Add rice and stir until glazed.
Pour in the chicken stock and add the Tomato puree. Bring to a boil and add the tofu, broccoli, oregano, basil, sugar salt and pepper.
Lower heat and simmer for about 3 minutes. [I did this until much liquid absorbed].
Add Parmeson chees and pour the risotto into a greased 2 qt casserol.
Bake uncovered for about 45 min or until the rice when tested is thoroughly cooked. **
Top with the cheddar cheese and leave in the oven until melted, about 5 -10 minutes.
Makes 4 - 5 main course serving.
From the Gluten Free Gourmet - Bette Hagman
** top of rice dried out too much - I would cover rice for part of time and stir in middle.
Number of Servings: 8
Recipe submitted by SparkPeople user GFNOMAD.
Nutritional Info Amount Per Serving
- Calories: 179.6
- Total Fat: 7.0 g
- Cholesterol: 13.2 mg
- Sodium: 526.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.9 g
- Protein: 10.7 g
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