Florentine Risotto

[Guest guest]

Florentine Risotto

Source: 3abn.org

 

1 12.3-oz. carton of Mori-Nu firm tofu

1 10-oz. package frozen chopped spinach, thawed, saving the juice

3 Tbsp. olive oil

1 1/2 tsp. salt

1 medium onion, chopped

1 1lb. box risotto (2 1/2 cups)

5 c. water

3 Tbsp. McKay's chicken style seasoning (use vegan version)

 

1. In a blender or food processor, blend the tofu, 2 tablespoons olive

oil, 3 tablespoons spinach juice, and salt, until smooth and creamy.

In a large saucepan, sauté the onion in the remaining 1 Tbsp. olive

oil until clear.

 

2. Add the risotto and continue to saute for 3 - 4 minutes. Mix the

McKay's chicken style seasoning into the 5 cups water and add to the

risotto mixture. Add the blended tofu mixture along with the thawed

spinach and stir well.

 

3. Put a lid on the pan and simmer for 20 - 30 minutes or until liquid

is absorbed. Mixture will be creamy and risotto will be " al dente " or

soft yet chewy. Serve hot.

 

Yield: 10 servings

 

Make sure you use risotto and not regular rice. The regular rice grain

will not give the creamy texture to this dish. You could also add

sautéed mushrooms to this recipe.