Tofu and Peas Rissotto

[ Serves 4 ]


  • 350 gms Arborio Rice
  • 30 ml Olive Oil
  • 2 tbsp chopped Garlic
  • 150 gms chopped Onion
  • 50 gms chopped leeks
  • 750 ml Vegetable Stock
  • 30 ml White Wine(optional)
  • 150 gms Tofu
  • 150 gms Peas
  • 150 ml cream
  • Seasoning as required


Step 1:-
  1. Pre-heat the non-stick pan, pour olive oil, add garlic and onion, add Arborio rice sauté altogether for 3 minutes add white wine and cook until wine dries.
  2. Add vegetable stock and boil the rice for 12 minutes(until rice is 70% cooked). Keep aside.
Step 2:-
  1. Sauté onion, garlic and leeks in olive oil then add diced tofu, keep sautéing until tofu gets nice golden brown.
  2. Add the 70% cooked Arborio rice, green peas and cream, cook for another 7 minutes and add vegetable stock if needed. Finally season well.
  3. Just before rice is cooked, add  grated Amul Cheese and keep folding until cheese melts
  4. Garnish with red pepper puree, leeks and basil sprigs.
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