Diet-Friendly Soy Milk Risotto with Tofu

Risotto is a traditional Italian dish that originated in Northern Italy. It is known for its creamy texture and versatility in flavors.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Print Recipe

Medium

Diet-Friendly Soy Milk Risotto with Tofu

Cooking Method: Simmering, Stir-frying Cuisine: Asian, Italian Courses: Lunch, Main Dish, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Arborio rice
• 2 cup Soy milk
• 1 block Tofu
• 4 cup Vegetable broth
• 1 medium Onion
• 2 clove Garlic
• 1 cup Mushrooms
• 1 cup Frozen peas
• 2 tablespoon Nutritional yeast
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
2. Add sliced mushrooms and cook until they release their moisture.
3. Stir in Arborio rice and cook for a few minutes until lightly toasted.
4. Gradually add vegetable broth, stirring constantly until absorbed.
5. Pour in soy milk and continue stirring until the rice is cooked and creamy.
6. In a separate pan, heat olive oil and fry tofu until golden brown.
7. Add frozen peas to the risotto and cook for another 2 minutes.
8. Season with salt, black pepper, and nutritional yeast.
9. Serve the risotto topped with fried tofu and garnish with fresh parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.