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Tofu risottoIngredients250 g soft tofu
2 Tbs olive oil 1 small onion, minced 1 garlic glove, minced 250 g shiitake mushrooms 2 Tbs fresh basil, chopped 2 cups rice 50 ml dry white wine 4 cups vegetable stock salt and pepper Servings: 4 Recipe directionsAdd onion, garlic, olive oil in a pan and cook until golden. Add mushrooms and cook for another 2 minutes.In another pan add in rice, wine and vegetable stock and simmer until all water has been absorbed and rice is tender but still firm. Add mushroom mixture, basil and pureed tofu. Mix well, cover, and cook for another 2 minutes. Add salt and pepper to taste. |
