Creamy Pumpkin Risotto with Tofu

Creamy Pumpkin Risotto with Tofu

Enjoy our vegetarian recipe Creamy Pumpkin Risotto with Tofu by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4148 kJ (991 kcal)
Protein48 g
Fat31 g
Carbohydrates115 g
Fiber11 g

Utensils:

cutting board, chef's knife, cooking spoon, pot, Spoon

Recipe instructions:

1

Cut the Tofu into 2 cm thick slices.

  • 7.1 oz Tofu
    7.1 oz Tofu
2

Add all ingredients mentioned below into a tupperware and mix well. Add the tofu and let marinate for at least 30 minutes.

  • 2 tsp White wine vinegar
    2 tsp White wine vinegar
  • 2 tsp Honey
    2 tsp Honey
  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • 1 tsp Canola oil
    1 tsp Canola oil
  • 2 tsp Cornstarch
    2 tsp Cornstarch
  • ½ tsp Garlic powder
    ½ tsp Garlic powder
3

Preheat the oven to 400 °F.

    4

    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.

    • 7.1 oz Pumpkin (w/o seeds)
      7.1 oz Pumpkin (w/o seeds)
    • 1 Onion, red (~ 3 oz)
      1 Onion, red (~ 3 oz)
    • 1 Garlic clove (~ 0.1 oz)
      1 Garlic clove (~ 0.1 oz)
    5

    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.

    • ½ tsp Hot paprika, ground
      ½ tsp Hot paprika, ground
    • ½ tsp Garlic powder
      ½ tsp Garlic powder
    • ¼ tsp Crushed pepper
      ¼ tsp Crushed pepper
    • 1 tsp Olive oil
      1 tsp Olive oil
    6

    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.

    • 1 tsp Olive oil
      1 tsp Olive oil
    • ½ cup Arborio rice
      ½ cup Arborio rice
    • 2 ⁠½ Tbsp White wine
      2 ⁠½ Tbsp White wine
    7

    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.

    • 1 cup Vegetable broth
      1 cup Vegetable broth
    • Black pepper
      Black pepper
    8

    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.

    • 0.5 oz Italian style hard cheese
      0.5 oz Italian style hard cheese
    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    9

    Enjoy your meal!