Pumpkin and Apple Risotto with Tofu Pieces
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This page as PDF This year we had a lot of good apples and many pumpkins in our garden. This recipe combines them both to a great meal.
Servings: 4-6
Ingredients:
- 2 cups pumpkin, cut into bite sized chunks
- 2 cups apple cider or apple Juice
- 2 tbs. olive oil
- 1 onion, chopped
- 2 cups Arborio rice
- 3 apples, peeled and diced
- 1 red bell pepper, seeded and finely chopped
- 1 chili pepper, seeded and finely chopped
- 1/2 tbs. cinnamon, ground
- 1/4 tsp. allspice, ground
- 2 tbs. Italian herbs
- salt and pepper to taste
- 1 package (12 ounces ) spicy tofu pieces
Directions:
- Saute the onion in oil, add the bell pepper
- Add the cider or apple juice and bring to a simmer, cook until hot.
- Add rice, stir in 2 cups hot water; bring to simmer.
- Add the pumpkin chunks and cook for 5-10 minutes until the pumpkin is soft.
- Add tofu pieces and mix well.
- Add apple; cook 1 t0 2 minutes more. Add the chillies or Tabasco and season to taste with salt and pepper.
This entry was posted
on Friday, September 26th, 2008 at 7:46 pm and is filed under Apple, Camping Dish, Main Dishes, Pumpkin, Rice, Tofu.
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This recipe (excluding the photos) is licensed under a
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what size pumpkin is best for this recipe? or does it matter?
This is the quintessential fall recipe! It sounds amazing!
My goodness, that looks awesome. What a perfect fall dish!
Hey, are you pushing your recipes out from Mac Gourmet? I tried to get my Mac Gourmet to post to my Serendipity blog but had no luck. I’m very jealous if you got that to work.
@Kristin: No we don’t. We manage our recipes in MacGourmet but when we post it it is all manual work.
this is the second pumpkin risotto recipe i’ve seen in the past couple days – i hadn’t even thought about that flavour combination. i’m definitely going to have to try it.
What a fantastic way to bring in the cooler months!!
I noticed the recipe title calls for tofu but didn’t see any in the ingredient list?
Hi, Chris! I had the same question as Cailin. I want to make this for dinner tonight, but am wondering how you incorporated the tofu pieces and how much tofu you used. Thanks!
-Jennifer
This turned out to be quite a sweet dish, too sweet for my tastes. I would recommend either using cider (no sugar added) or just water for the stock.
We followed the recipe and fixed the dish today. While I was writing down the shopping list, I was thinking is it really for 2 ~ 3 servings? But I told myself they know better and I should follow the recipe. After we finished the dish, I don’t know what portion they are serving, but definitely 6 ~ 8 servings not 2~3 to me. I am putting half of what I fixed in the freezer for later, hopefully will taste the same.
Just realized, where is the “tofu” in the ingredients and directions?