Enjoy our vegetarian recipe Creamy Pumpkin Risotto with Tofu by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||4148 kJ (991 kcal)|
cutting board, chef's knife, cooking spoon, pot, Spoon
Cut the Tofu into 2 cm thick slices.
Add all ingredients mentioned below into a tupperware and mix well. Add the tofu and let marinate for at least 30 minutes.
Preheat the oven to 400 °F.
Dice half of the pumpkin and thinly slice the second half. Finely chop half of the onion and slice the second half. Chop the garlic finely.
Add the diced pumpkin, sliced onion into a baking dish. Add paprika, oil, garlic powder, mix well, place the tofu on top of the pumpkin and bake for 30 minutes.
Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the remaining onions, garlic and pumpkin and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.
Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.
Finely chop the parsley. When the risotto is al dente turn off the heat, stir in the cheese, and parsley, let sit for approx. 2-3 minutes and serve wit the oven pumpkin and glazed tofu.
Enjoy your meal!