Vegetarian

Tofu and Mushroom Risotto takes 15 minutes to prepare.

Tofu and Mushroom Risotto takes 40 minutes to cook.

Tofu and Mushroom Risotto makes 4 servings.

The ingredients for Tofu and Mushroom Risotto are:

1 Tbsp Olive Oil
1 cube Firm Tofu (about 14 oz), cut into 1/2" cubes
1/2 tsp Ground Black Pepper (or to taste)
1 Small White Onion, chopped
2 cloves Garlic, minced
8 oz Baby Bella Mushrooms, chopped
1 cup Arborio Rice
2 1/2 cups Veggie Broth
1/2 cup Water
1/2 cup Red Wine (dry is better)
1/4 cup Shredded Parmesan Cheese (optional, included in nuttrition count)

Here is how you make Tofu and Mushroom Risotto:

1. Heat oil over medium-high heat (use a large, heavy pot; a dutch oven works well)2. Sprinkle pepper on tofu cubes & then toss in oil about 3-4 minutes until lightly browned.3. Add in onion and toss another 3-4 minutes until softened.4. Toss in garlic, mushrooms and rice and stir another 2 min.5. Add liquids (broth, water, wine) & bring to a boil.6. Turn heat back down to medium and stir regularly until mixture is creamy and rice is tender. 7. If you are adding cheese, stir it in now until melted and serve.This nutritional info is based on the recipe being split into 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user JULIEIRENE.

The nutritional information for Tofu and Mushroom Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 316.9

• Total Fat: 11.6 g
• Cholesterol: 2.7 mg
• Sodium: 666.7 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 3.1 g
• Protein: 18.7 g

The dietary needs meet for Tofu and Mushroom Risotto is Vegetarian