Mushroom Risotto with Tofu
Nov 01, 2024
Serves: 4 • Total Time: 35 minutes • FODMAP rating: high
There are a couple of different ways to make this mushroom risotto. You can cook it with Tofu, Tempeh or just with mushrooms. After experimenting, I like tofu the best because I feel like it's more of a complete meal. And I like to use tempeh as well, but it makes it a little bitter, and my kids don't love the taste of it. If you use tempeh, you will want to add some maple syrup and a splash of vinegar to tone out the bitter flavor. You can also skip the tofu and tempeh and just keep it classic. Also, don't make the mistake I did by using brown rice. It took over 2 times LONGER to cook. Just stick to the classic arborio rice or white rice.
Ingredients:
- 1 small block (8 oz) firm tofu, crumbled
- 2 tbsps soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast (plus more for serving)
- 1 small white onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups arborio rice or white short-grain rice
- 2 cups sliced button mushrooms
- 2 cups sliced portobello mushrooms
- 5-6 cups vegetable stock, warmed
- 1 tsp miso paste (optional)
- Juice of 1/2 lemon
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf (optional)
- Salt and pepper, to taste
- Optional: Vegan parmesan for topping
Instructions:
- Sauté onion and garlic: In a large non-stick pot, add a splash of vegetable stock and sauté the chopped white onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Add the crumbled tofu: Directly into the pot with the onions and garlic, crumble the tofu. Add the soy sauce, garlic powder, onion powder, and 2 tbsp nutritional yeast. Stir everything together and cook for about 3-4 minutes, allowing the tofu to absorb the flavors.
- Cook the mushrooms: Add the sliced button and portobello mushrooms to the pot. Sauté until the mushrooms are softened and reduced in size, about 5 minutes. If needed, add more stock to prevent sticking.
- Add the rice: Stir in the rice and cook for 1 minute to allow it to absorb some flavor.
- Add stock gradually: Stir in the miso paste until dissolved, then add about 1/2 to 3/4 cup of warm vegetable stock to the pot, stirring constantly. If using a bay leaf, add it at this stage. Continue adding stock in small amounts and stirring frequently, for about 30 minutes until the rice is tender and has absorbed the liquid.
- Finish the risotto: Remove the pot from heat. Stir in the lemon juice, 1/4 cup nutritional yeast, fresh parsley, thyme, and season with salt and pepper to taste. Remove the bay leaf if used.
- Serve: Garnish with extra parsley and vegan parmesan, if desired.
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