pumpkin and tofu risotto
300g firm tofu
2 cups arborio rice
half a cup of cashew nuts
some sundried tomatoes
a handful of baby spinach
500g(ish) pumpkin (i used jap but butternut is also okay)
1 brown onion
however much dried oregano, basil rosemary and marjoram takes your fancy
a whole lot of vegan chicken stock (massels you're my hero)
a little paprika
a bottle of red wine (you will be drinking some of this red wine, not pouring it all into the pot)
dice the tofu into cubes of about 1.5cm. put these cubes into a bowl, and throw in some of the red wine with a dash or three of paprika and rosemary, and stir to combine. put the tofu aside to soak it all in.
slice the onion, and skin and dice the pumpkin, and throw it all into a pot with some oil. let this fry for a bit, then add some herbs and maybe some more paprika and the cashews, then the rice, a cup of wine, and some stock. let it simmer and stir it, in the way of all risottos. at this point, fire up a fry pan and bring some oil up to heat, then throw in the tofu. stir this occasionally, until it starts to brown on most sides; then add it to the risotto, and keep adding that stock. add some more wine if you like. now is a good time to add the sundried tomatoes, too, chopped into little pieces. keep adding stock until it reaches that lovely risotto consistency, then throw in the spinach, let it wilt in, and you're done! serve with something delicious. the risotto seen here was served with an avocado and apple salad, and some rosemary bread from coles.