Risotto! Next to cake this was another recipe I never thought I could make. I remember watching Hell’s Kitchen, where Gordon Ramsey would lose his marbles almost every time the student chefs made risotto. Countless meals being thrown in the garbage because they weren’t up to his standards. But you know what, my kitchen doesn’t have a Michelin star. Which gives me the freedom to experiment and make mistakes. Same goes for you! How can we get better and master recipes without taking the leap. And that has been my motto lately. To not fear my kitchen and to just try!
So I took the leap and made risotto. And you know what! Was it perfect, probably not. But it was tasty as heck!!! My kids LOVED it and it my husband was impressed. I also learned that it is not as hard as it seem (Reality TV drama, am I right!). I totally impressed myself with this dish and so I wanted to share it to give you the confidence to do the same. Maybe this would make an awesome holiday meal? Perfect for Easter, or Passover (if you can eat rice).
And the best part of this recipe… you are seeing that right. This creamy risotto is made possible by TOFU!! The addition of tofu adds that creamy texture and rich flavour without having to add tons of butter (hello reduced fat recipe!!). I love using Sunrise Soya Tofu because the quality of their tofu is amazing. They also have a organic line which is my go to tofu brand! For the veggies, you can also add in any veggies you like but in light of spring I choose to add in some fresh asparagus and artichokes.
Now before you run off to make this here are a few tips to get that extra nice creamy texture with your risotto!
- Do not rinse your rice. You want the starches from the rice to help make that risotto texture.
- USE Arborio or Carnaroli rice. This is a must because these types of rice will give you the right amount of starch you need.
- Chose the correct pan. You want the rice to bump into each other to release those starches, so choose your pot size based on the amount of rice you are making, and make sure it fits your burner.
- Cook the rice evenly (goes with choosing the right pot to burner). When adding in the liquid warm it up in a separate pot and add the liquid warm.
- Leave the rice alone. Contrary to reality TV you don’t want to over stir you rice. Don’t ignore it all together but stir just enough that it doesn’t stick to the bottom.
- Take the time. Those starches need time to be released so take your time cooking this. It is not a 20 minute meal by any means.
And with those simple tips you’re ready to go off and impress yourself with this delicious dish!
Oh and if you make this recipe I would love your thought in the comments! Oh and you can find me on instagram @at.my.table!
- 300 g of soft or silken tofu I LOVE the Sunrise Soya brand, towel dried.
- 2 cups of Arborio rice or Carnaroli
- 1 white onion chopped
- 3 garlic cloves minced
- 8 cups of veggie stock
- 1 cup white wine
- 1 lemon juiced
- 1 tbs vegan butter I love culchered butter
- 1 tbs EVOO
- salt and pepper to taste about 1/4 tsp
- 1 bunch of asparagus sliced into small pieces
- 1 jar of asparagus rinsed
- optional 1 cup of frozen green peas
- *TIPS FOR GOOD RISOTTO: DO NOT RINSE YOUR RICE. Make sure the liquid you add is warm. Use a pan that fits well onto your burner. Do not over stir and don't cook to fast.
- In a small saucepan add in all your veggie broth and wine and begin to warm it up over medium heat. You will use this to add to the risotto.
- In a separate medium saucepan over medium-high heat add in the butter. Add in the rice and stir letting it brown slightly.
- Then add in half of the onions and garlic and 2 cups of the warm veggie broth. Cook until it absorbs. Reduce heat to a medium simmer
- Add in another 2 cups of liquid, sir and continue to cook until absorbed. Repeat this process until rice is al dente.
- Meanwhile as the rice cooks, in a separate pan add in the EVOO, remaining onion and garlic and cook until soft. Add in the tofu breaking it up with your hands to make it small. Use your spoon to make sure it breaks up into small pieces.
- Add in salt and pepper and 1/4 cup of the cooking liquid. You can either add in the asparagus and artichoke here to the tofu and continue to cook it all until veggioes are also al dente. OR you can cook the veggies in a separate pan with a bit of the cooking liquid if you want more control.
- Once rice is cooked then add in the tofu and the veggies and stir.
- Enjoy! This will keep in the fridge for 3 days however it will not be as creamy when reheated.