Recipe: Tofu and Chestnut Risotto

TRY VEGGIE This tofu and chestnut risotto is a great dish to sample

TRY VEGGIE This tofu and chestnut risotto is a great dish to sample

First published in Food

YOU don’t need to be a veggie to enjoy National Vegetarian Week.

So from May 23-29 it’s the perfect time to try out some meat free dishes.

If you’re looking for some vegetarian inspiration get your copy of the Vegetarian Society’s brand new Going Veggie guide.

It’s a resource for going, and staying, vegetarian, packed with information on taking the first steps, doing the big shop as a veggie and non-vegetarian ingredients to watch out for.

Order a copy online at or call 0161 925 2000.

Here is one from the recipe book to try at home:


Serves 3-4 1 packet Cauldron Marinated Tofu Pieces
2 tbsp oil
1 medium onion, finely diced
2 garlic cloves, crushed
150g chestnut mushrooms, quartered
1 red pepper, diced
200g Arborio rice
125mls white wine
800mls vegetable stock, using 2 stock cubes
100g chestnuts, halved
1 handful of spinach
salt and freshly ground black pepper
vegetarian medium fat hard cheese
1. Heat half of the oil in a heavy base frying pan and cook the onions for 3 minutes or until softened then add the garlic, mushrooms and pepper and cook for a further 2 minutes.

2. Place the rest of the oil in the pan along with the rice and cook until the rice starts to become translucent.

3. Now add the wine and cook until it has almost evaporated, then add the stock a little at a time until it is nearly all absorbed.

4. With the last of the stock add the tofu, chestnuts and spinach then cover and cook for 2 minutes, season to taste.

Serve the risotto garnished with grated vegetarian cheese and some black pepper.

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