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Low Fat Vegetarian Cooking


4 servings

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Design: Luka Cvrk, Solucija.com

Vegetable Risotto


  • 1 ½ tbsp polyunsaturated margarine
  • 1 onion, halved and sliced
  • 8 ounces firm, lite tofu, cubed
  • generous cup arborio rice
  • ½ tsp turmeric
  • 1 tsp soy sauce
  • 2 ½ cup vegetable broth
  • 1 green chile, sliced
  • 1 red bell pepper, seeded and diced
  • ½ cup snow peas
  • ½ cup water chestnuts, drained and halved
  • ½ cup oyster mushrooms


Heat margarine in a nonstick skillet and cook the onion and tofu for 3 minutes. Add the rice and turmeric and cook for a further 2 minutes. Add the soy sauce to the pan with the broth, chile, bell pepper, snow peas, and water chestnuts. Bring the mixture to a boil, reduce the heat to a simmer and cook for 15-20 minutes until all of the vegetables are tender. Top the pan up with hot water or broth if required and stir frequently. Stir in the mushrooms and cook for 5 minutes and serve.


Per serving
182 calories
Cal from fat 54
total fat 6g
cholesterol 0mg
sodium 911 mg
total carbohydrate 26g
dietary fiber 1g
sugars 2g
protein 8g


arborio, bell, chestnuts, peas, pepper, red, rice, snow, tofu, water


tofu arborio rice red bell pepper snow peas water chestnuts