Make Name: Creamy Broccoli and Zucchini Risotto with Tofu
Recipe Name: Creamy Broccoli and Zucchini Risotto with Tofu
Ingredients:
- 1 cup Heavy whipping cream
- 1 head Broccoli, chopped into florets
- 1 Zucchini, diced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Arborio rice
- Salt and pepper to taste
- 1 tsp Paprika
- 200g Tofu, cubed
Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant.
2. Add the Arborio rice to the pan and stir to coat the rice with the oil, onion, and garlic mixture.
3. Slowly pour in the heavy whipping cream while stirring continuously. Allow the rice to absorb the cream.
4. Add the chopped broccoli florets and diced zucchini to the pan. Stir well to combine.
5. Season with salt, pepper, and paprika. Continue to cook, stirring occasionally, until the vegetables are tender and the rice is cooked through.
6. In a separate pan, heat some olive oil and add the cubed tofu. Cook until the tofu is golden brown and crispy on the outside.
7. Once the risotto is ready, stir in the grated Parmesan cheese until melted and well combined.
8. Serve the creamy broccoli and zucchini risotto topped with the crispy tofu cubes.
9. Enjoy your delicious and creamy risotto!