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Vegetables & Sides

Sweet Potato & Cilantro Risotto with Tofu - 1998
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Becky Nohl

INGREDIENTS
  • 2 tablespoons  olive oil
  • 1 clove  garlic -- finely chopped
  • ½ cup  onion -- finely chopped
  • 2 cups  Arborio rice
  • ½ cup  dry white wine
  • 1 medium  sweet potato -- peeled & Cubed
  • 6 cups  chicken broth -- heated
  • 1/3 cup  parmesan cheese -- freshly grated
  • 1/3 cup  fresh cilantro -- chopped
  • 1/3 cup  fresh parsley -- chopped
  • 2 tablespoons  lime juice
  • 1 package  tofu -- chopped
  • salt -- to taste
  • freshly ground pepper

​​PREPARATION
Heat oil in a heavy 4-quart pot over medium high heat.  Add the onion and garlic and cook, stirring until the onions begin to soften (2-3 minutes).  Be careful not to brown them.  Stir in the rice to coat the grains with oil, then cook about 1 minute longer.

Add the wine and stir until it is mostly absorbed by the rice.  Stir in the potato and begin to add the broth, 1/2 cup at a time, stirring well after each addition.  Wait until each addition of broth is almost completely absorbed before adding the next 1/2 cup.  Reserve 1/3 cup of broth to add at the end.

When the rice is tender but firm (about 20 minutes) turn off the heat.  Add the remaining 1/4 cup broth, the cheese, cilantro, parsley, lime juice, tofu, salt & pepper.  Stir well to combine.

Serve the risotto on warmed dinner plates.
 
Homemade chicken broth is best for this recipe. 8 ounces of cooked turkey may be substituted for the tofu.

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