NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Arborio Rice (100g)

1 cup sliced Mushrooms (70g)

1/4 medium Onion, diced (40g)

2 cloves Garlic, minced (6g)

2 cups low sodium Vegetable Broth (480g)

250g Firm Tofu

1/4 cup grated Parmesan Cheese (20g)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Herbs, chopped (8g)

Salt and Pepper to taste

PREPARATION

• 1

  Heat olive oil in a large, non-stick saucepan over medium heat.

• 2

  Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

• 3

  Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they begin to soften.

• 4

  Add Arborio rice to the pan, stirring for about 1-2 minutes to toast the rice lightly.

• 5

  Pour in one cup of vegetable broth and allow the rice to absorb the liquid, stirring frequently.

• 6

  Gradually add the remaining broth in increments, stirring continuously, until the rice reaches a creamy, al dente consistency (approximately 18-20 minutes).

• 7

  While the risotto simmers, gently press and crumble the firm tofu into small chunks and set aside.

• 8

  When the rice is nearly done, fold in the tofu and grated Parmesan cheese, allowing them to heat through and blend with the creamy texture.

• 9

  Season with salt and pepper to taste, and stir in the freshly chopped herbs.

• 10

  Remove from heat and serve immediately, enjoying the warmth and creaminess of the risotto.