Vegetables & Sides |
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Sweet Potato & Cilantro Risotto with Tofu - 1998
Recipe courtesy of Becky Nohl
INGREDIENTS
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.
- 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.
