Risotto with Tofu and Pumpkin TNT

[Guest guest]

I made this last night for supper. Two forks up from Jim! The tofu

could be omitted and you'd still have a tasty dish. I substitued

butternut squash for the pumpkin as that's what I had at the time.

 

Risotto with Tofu and Pumpkin

 

Ingredients:

 

1/2 block tofu, cut in slices

1 Cup pumpkin, cut in bite sized chunks

1 Cup dried apricots, cut in bite sized chunks

1 cup risotto rice

oil

1 & 1/2 cups water

1 onion, chopped

1 vegetable bouillon cube

salt and pepper

1 tsp. saffron powder or turmeric

sugar

cinnamon (optional)

 

 

Directions:

 

Saute the chopped onion in the oil.

Add the tofu and brown on each side until golden brown.

Add the risotto rice and saute for 2 minutes or until glassy.

Add the vegetable bouillon, 1 cup of water and the pumpkin pieces.

Cook on simmer until the rice is soft and creamy and the pumpkin is

tender.

You may need to add more water as the rice cooks, if it is not soft

enough.

Add the apricot pieces, season to taste with salt and pepper and a

pinch of sugar and cinnamon if desired.

We enjoy this meal with a large mixed salad, crusty brown bread and a

dry white wine.

Notes:

 

This meal is also a handy meal to make while camping. It all goes in

1 large pan and actually does not take long to cook.