Seafood Risotto Recipe

Prepare the Broth

In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on low heat.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Cook the Mushrooms

Add the umami mushrooms to the skillet, cooking until they are tender, approximately 5 minutes.

Prepare the Bok Choy

Chop the bok choy into bite-sized pieces and set aside.

Cook the Tofu

Dice the smoked tofu into small cubes and add it to the skillet, cooking for an additional 3-4 minutes.

Toast the Rice

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is well-coated and begins to toast.

Deglaze with Wine

Pour in the white wine, stirring continuously until the wine has mostly evaporated.

Add Broth Gradually

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Bok Choy

In the last 5 minutes of cooking, add the chopped bok choy to the risotto, stirring until wilted.

Season the Risotto

Once the rice is cooked, remove the skillet from heat. Stir in the lemon juice, chopped parsley, salt, and black pepper to taste.