Tofu Mushroom Risotto
recipe

A delicious and creamy risotto featuring marinated tofu and fresh mushrooms, perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g tofu
- Marinade:
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp fresh basil, chopped
- 1 garlic clove, minced
- 1 tbsp vinegar
- 2 sun-dried tomatoes, finely chopped
- 1 tbsp butter
- 250 g fresh mushrooms, sliced
- 1 onion, finely chopped
- 2 dl risotto rice
- 500 g tomato puree
- 3 - 4 dl water
- 1½ tbsp lemon juice
- 50 g parmesan cheese, grated
Instructions:
1. Cube the tofu and prepare the marinade by mixing all the marinade ingredients together.
2. Combine the tofu cubes with the marinade and let marinate overnight.
3. Drain the tofu and sauté in a little oil in a pan until golden brown. Set aside.
4. Clean and slice the mushrooms, then sauté in butter until golden brown and set aside.
5. Pour the marinade into the pan and sauté the chopped onion for a few minutes. Add the garlic and risotto rice, and sauté for a short while.
6. Add the tomato puree and bring to a boil.
7. Prepare the risotto by stirring continuously and adding water gradually as the liquid absorbs into the rice.
8. When the rice is almost cooked, stir in the sautéed tofu, mushrooms, lemon juice, and grated parmesan. Mix well and taste for seasoning.
Nutritional Information (per serving):
Calories: 350
Protein: 15 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 4 g
Sugars: 5 g

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