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Ingredients
Leeks
2 large leeks (white & pale green parts only) halved thinly sliced (about 2 cups)
2 Tbl olive oil
Mushrooms
1 pound shiitake mushrooms stemmed cut into 1/4- to 1/3-inch-thick slices
1 large onion halved thinly sliced lengthwise
1/4 cup olive oil
1 tsp minced fresh thyme leaves
Risotto
4 Tbl Olive oil divided
1 large onion chopped
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups hot vegetable broth(or more)
1 cup firm tofu grated on large hole cheese grater
Salt and pepper
4 Tbl fresh parsley chopped
loving preparation
1.Heat Sauté pan over medium high heat. Add in olive oil and sauté leeks until tender.
2. Preheat oven to 400°F. Toss mushrooms onion thyme and olive oil in rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges stirring occasionally about 35 minutes.
3. Once mushrooms are in start risotto: Heat 2 T olive oil in heavy large saucepan over medium heat. Add onion and cook until beginning to soften about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed stirring often about 4 minutes. Add more broth 1 cup at a time allowing each addition to be absorbed before adding next and stirring often until rice is tender and mixture is creamy about 20 minutes longer. Stir in leek mixture mushroom mixture remaining 2 tablespoons olive oil and tofu. Season to taste with salt and pepper. Stir in Parsley and serve.
With a group of friends I love to serve this on a cold night or anytime a creamy comfort food is needed!! Other vegetables could be used root vegetables are good roasted first just like the mushrooms!
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