Pea Risotto, Grilled Tofu, Grilled Mushrooms

It's been AGES since I've made risotto.. which is odd, because I have occasional cravings for it every once in a while... so, tonight I made this.  It turned out really good, and I especially liked the tofu!

Adapted from WTHDAVEA

Press a few slabs of tofu, and then marinade in soy sauce, agave, and ketchup.  Grill on a panini press with sliced crimini mushrooms.
Saute 1/2 small chopped red onion and chopped garlic.  Add a generous cup of risotto rice, and 2/3 cup white wine.  Once the wine is almost gone, add water and vegetable bullioun, adding more water until the rice is SUUUPER creamy, and really cannot take any more water.. about 35 minutes.  Also, stir the rice as much as you can - like, every other minute, give it a few seconds of good stirring. Once the rice is saturated, add in peas, nooch, and butter extract.  Serve topped with tofu and mushrooms.

1 comment:

  1. Good idea, never thought to try a panini press with tofu. When pressing, I use the EZ Tofu Press (available online); it presses in 5-15 minutes and allows the marinate to flavor the tofu better...also provides a better texture.