Tuesday, July 10, 2007

Italian-Marinated Tofu and Portobella Mushrooms Over Saffron Risotto

I have learned an awesome (and FAST) way to make risotto....in my pressure cooker! The tofu and portobella mushrooms are marinated in the Italian marinade from Vegan with a Vengeance. I followed the baking instructions for the tofu and sautéed the portobellas in a cast iron skillet while the tofu was finishing up in the oven. The incredibly simple risotto recipe follows.

Saffron Risotto with Red Bell Pepper

2 TB olive oil
1 yellow or white onion, diced
2-3 cloves garlic, minced
1 red bell pepper, diced
1 1/2 c arborio rice
1 ts salt
pinch of saffron
3 1/2 c vegetable broth
ground black pepper, to taste

Heat olive oil in pressure cooker over medium-high heat. Add onion, garlic, and red bell pepper and sauté, stirring occasionally, for two minutes. Add rice and stir to coat with the oil. Stir in salt, saffron, and vegetable broth. Lock lid in place and bring pressure cooker up to high pressure over high heat. Once pressure cooker has come to high pressure, reduce heat until it is just high enough to maintain high pressure (for me this is between medium and medium-high) and cook for five minutes. Release pressure with a quick-release method. Stir in black pepper to taste and serve.


Ash said...

That risotto looks so wonderfully creamy and that tofu-delcious!

bazu said...

Oooh, I should try out the risotto in pressure cooker technique!

urban vegan said...

that looks so comforting, filling, and pretty with the safffron-induced tint

KleoPatra said...

Wow, that IS simple. i gotta try it!! Thanks, Laura.

Mikaela said...

Oh yum - that risotto sounds fabulous-o! :D

heebnvegan said...

what a pleasant surprise to find this likeminded blog! keep up the good work. :-)