*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.
recipe by AtMyTable, for more quick family recipe ideas follow me at www.at-my-table.ca or @at.my.table on IG