Miso & Mushroom Risotto with Tofu and Roasted Vegetables
Ingredients:
2 tsp vegetable broth concentrate
1 onion
1 garlic clove
2-3 medium carrots
½ medium sweet potato
¾ cup arborio rice
1 lemon
1 scallion
1 tbsp vegan butter
2 tbsp white miso paste
3 bella mushrooms
½ block of tofu
1 head of broccoli
Recipe:
1. Preheat the oven to 400°F. Add 4½ cups water and the vegetable broth concentrate to a medium saucepan over medium heat, and bring to a simmer. Peel and dice the onion(s). Peel and mince the garlic. Peel sweet potato and chop in ½ inch cubes. Peel and chop carrots. Roughly chop the broccoli.
2. Add carrots, broccoli, sweet potatoes, 1 tsp plant oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast vegetables until tender and browned in places, 15 to 17 minutes.
3. Heat 1 tsp oil in a skillet and cook tofu until browned. 3-4minutes. Set aside on a paper towel.
4. Heat 1 tsp oil in a large skillet over medium heat. Add diced onion and minced garlic and cook, stirring occasionally, until softened, 3 to 5 minutes. Add arborio rice and a pinch of salt to the skillet. Cook, stirring occasionally, until rice is shiny, 2 to 3 minutes.
5. Add ½ cup vegetable broth from the saucepan to the skillet. Cook, stirring often, until broth is mostly absorbed, 3 to 5 minutes. Repeat this process until the rice is tender, 35 to 40 minutes. Approx 25-30minutes in, add mushrooms and cooked tofu.
6. Zest, halve, and juice the lemon(s). Thinly slice the scallion(s). Once the risotto is tender and creamy, add butter and white miso paste. Taste, and add salt and pepper as necessary. Remove cooked risotto from heat, add lemon juice, and stir.
7. Add lemon zest to the roasted vegetables, directly on the baking sheet, and toss. Divide the creamy miso risotto between bowls and top with the roasted winter vegetables. Sprinkle with sliced scallion.
This is my third blog recipe post. Check out my first, on General Tso’s Tofu with Broccoli and Quinoa and my second Artichoke Hearts with Cashew Cream & Sauteed Zucchini.
Want to learn more about why going plant-based/vegan is so important for our environment? Check out my webinar on Environmental Impact and Plant-Based Nutrition
