I made vegan risotto with coconut milk many times, but this it the first time I made vegan peanut butter risotto. Surely it will not be the last. I wanted to try something different and I thought of peanut butter. It was delicious, this is will be my new go-to recipe for a while. I also had firm tofu that I fried and I used two types of rice, one for risotto and Basmati. The Basmati rice should be cooked separately, so if you don’t want the hassle, use only rice for risotto. I used crunchy peanut butter and I think that it’s the better choice for this recipe as it adds an extra texture.
My husband loved the risotto and he wasn’t sure when I told him the ingredients. I was delighted to hear his praise. All the recipes I’m sharing after this will be Easter-themed, as Easter will be here in less than 2 weeks, that’s so exciting.
Ingredients for 2 servings:
– 100g white rice for risotto
– 40g Basmati rice
– 450 ml vegetable stock
– 4 tsp – 6 tsp soy sauce
– 40g peanut butter
– 200g firm tofu
– 2 spoons of oil
– garlic powder
In a pan bring to boil 400-500ml water for the Basmati rice. Add the rice and stir. Leave to boil according to the instructions on the package. In another pan, bring the vegetable stock to boil and add the risotto rice. Do the same as with the Basmati rice. When the Basmati rice is boiled, drain the excess water.
In a frying pan, heat the oil and put the tofu cut in slices. Keep the pan over medium heat and pour 2 spoons of soy sauce. Fry it for 5 minutes then flip and fry for another 5 minutes.
When the risotto rice is almost done, pour 2 spoons of soy sauce and the garlic powder. Taste and add more soy sauce if you think it’s necessary. I’ve added all 6 spoons that are in the recipe. Add the peanut butter when the rice is done and stir. Remove from heat and add the Basmati rice, stir.
Put the rice in the serving bowls, add the pieces of tofu on top and serve.
This is my vegan peanut butter risotto. Did you ever try risotto with peanut butter?