Roasted Hokkaido Pumpkin Risotto with Smoked Tofu
ItalianMainshigh proteincomfort foodspecial occasion
TOFU+24g protein
Recipe by Nikoleta · @surovadcerka
The pumpkin is used two ways and both are needed. Half is softened under a lid and blended into a purée that goes into the risotto itself, colouring and sweetening the whole pan. The other half is roasted in wedges and folded in whole at the end, so there's still something to bite.
Hokkaido doesn't need peeling. The skin softens completely in the oven and holds the wedges together, and peeling a kilo of pumpkin is most of the work you'd be doing.
Fry the sage leaves in the butter early, then take them out. They give their oil to the fat in a minute or two, and left in they turn bitter. Sixty minutes, four servings, 24 g of protein with the smoked tofu.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
topping
- 1 kg Hokkaido pumpkin
- 1 tbsp Olive oil (more as needed)
- 400 g Smoked tofu
Risotto
- 1 tbsp Plant-based butter (more as needed)
- 2 leaves Fresh sage
- 1 White onion
- 3 cloves Garlic
- 1 tsp Dried thyme
- 250 g Arborio rice
- 100 ml White wine
- 1 l Vegetable broth
- 1/4 tsp Nutmeg
- 1 pinch Black pepper
- 1/2 Lemon
topping
- Pumpkin seeds
- Fresh basil or sage leaves
Risotto
- 1 tsp Salt
Contains: celery, soy
How to make it
Nutrition
575Calories
24 gProtein
81 gCarbs
16 gFat
8 gFiber
per serving
