Skip to main content

Tip: choose 'Save as PDF' in the print dialog to keep a digital copy.

FreistyleWWW.FREI-STYLE.COM

Mushroom Fennel Risotto with Smoked Tofu

Prep 15 min·Cook 30 min·Total 45 min·3 servings·VEGETARIAN·610 kcal
Mushroom fennel risotto with smoked tofu from above on a blue plate, with Parmesan shavings, thyme and pine nuts

Ingredients

For the risotto

  • 2 Tbsp olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 200 gr (7 oz.) risotto rice (Arborio or Carnaroli)
  • 120 ml (1/2 cup) dry white wine
  • 600 ml (2 1/2 cups) vegetable stock
  • 50 gr (1.8 oz.) Parmesan (freshly grated)
  • salt and pepper (to taste)

For the fennel, mushrooms and tofu

  • 1 Tbsp olive oil
  • 1 fennel bulb
  • 200 gr (7 oz.) mushrooms (button mushrooms or shiitake)
  • 150 gr (5.3 oz.) smoked tofu
  • 2 Tbsp fresh thyme (leaves picked and chopped)

To serve

  • 2 Tbsp pine nuts
  • fresh thyme (a few sprigs)

Equipment: Large, wide pot, Frying pan, Small pot for the stock, Ladle, Grater for the Parmesan

Instructions

Prepare

  1. 1.Peel and finely chop the onion and garlic.
  2. 2.Wash the fennel, remove the core and finely chop the bulb, keeping the tender fronds for later.
  3. 3.Clean the mushrooms and cut them into slices or dice, cut the smoked tofu into small dice, chop the thyme.
  4. 4.Toast the pine nuts in a dry pan until golden brown and set aside.
  5. 5.Heat the vegetable stock in a small pot and keep it warm over a low flame.

Stir the risotto

  1. 1.Warm 2 tablespoons of olive oil in a large pot over medium heat and soften the onion and garlic for 2 to 3 minutes until translucent.
  2. 2.Add the risotto rice and toast it for 2 minutes, stirring, until the grains turn translucent.
  3. 3.Pour in the white wine and let it simmer, stirring, until it has completely cooked away.
  4. 4.Now add the warm stock a ladleful at a time, stirring regularly. Only top up once the liquid is almost fully absorbed.
  5. 5.Continue until the rice is creamy but still al dente, which takes around 20 minutes.

Fry the fennel, mushrooms and tofu

  1. 1.While the risotto cooks, heat 1 tablespoon of olive oil in a frying pan.
  2. 2.Fry the fennel, mushrooms and smoked tofu over medium-high heat until everything is golden brown and the fennel is tender.
  3. 3.Towards the end mix in the chopped thyme and season with salt and pepper.

Finish

  1. 1.When the risotto is almost done, stir in the fried fennel, mushroom and tofu mixture.
  2. 2.Stir in the freshly grated Parmesan and season with salt and pepper.
  3. 3.Divide between plates, garnish with the toasted pine nuts, thyme sprigs and the fennel fronds and serve immediately.

Notes

Tip from my kitchen: the stock has to be hot when it goes into the pot, cold stock stops the cooking every time and the rice ends up gluey instead of creamy. Stir regularly but not constantly, and leave the rice a touch too al dente, it keeps cooking on the plate. The mushrooms need a hot pan and space, otherwise they stew in their own juice instead of browning. I chop the fennel really fine, then it almost melts into the risotto and does not bother the children either. And if there is a sip of white wine left in the glass, drink it alongside, in our house that belongs to risotto as much as the stirring.

Nutrition per serving: 610 kcal · 23 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook

© Verena Frei · frei-style.com

https://www.frei-style.com/en/mushroom-fennel-risotto-with-smoked-tofu

Rate this recipe online at frei-style.com