Tofu/Asparagus Risotto

Recipe Name: Tofu/Asparagus Risotto

Servings: 4

Submitted By:  Barb (From WW Ultimate Flex & Core Cookbook)

Food Category: Main Dishes/Casseroles

Cooking Time:

Calories Per Serving (if known):

198 Cals

26 Carbs

7 Fat

11 Protein

Ingredients

3 c vegetable broth

4 t olive oil

1 (12.3 oz) container reduced fat tofu, drained well and cut into ½” cubes

1 8oz pkg mushrooms

½ t salt

½ lb fresh asparagus

¾ c cooking brown rice

1 onion chopped

1 T lemon juice

Directions:

1. Bring the broth to a simmer in a medium saucepan over medium heat.
2. Heat 2 t oil in a lg nonstick skillet over medium-high heat.  Add tofu & cook, stirring occasionally, until lightly browned, about 5 minutes.  Transfer the tofu to a plate.
3. Heat 1 t of oil in the same skillet add onion and cook 1-2 mins until soft.  Add the rice and lemon juice; cook, stirring constantly until the juice evaporates, about 30 seconds.  Add ½ c of hot broth & cook stirring constantly until the liquid is almost completely absorbed about 1 minute.  Add the remaining 1 ½ cups broth and bring to a boil.  Reduce the heat and simmer, covered until rice is almost tender about 30 minutes.  (There should be quite a bit of liquid remaining in the skillet).  Uncover, increase the heat ot med-high and bring to a boil.  Cook until the liquid is almost completely absorbed about 3 minutes. 
4. Add the tofu & veggies; cook, stirring occasionally, until heated through about 1 minute.

Let stand 5 minutes before serving.