Tofu, Porcini and Pak Choi Risotto

Tofu, Porcini and Pak Choi Risotto

Cook 40 mins
Serves 2

This mushroom delight is a simple risotto that is full of flavour and texture! A beautiful blend of white wine, risotto rice and vegetable stock keep this dish extremely light and fresh.

Marinated Tofu Pieces Find out more


160g Cauldron Marinated Organic Tofu Pieces
25g dried porcini mushrooms
25g butter (or vegan equivalent)
1 small finely chopped onion
1 garlic clove, crushed
100g shittake or chestnut mushrooms
150g risotto rice
125ml white wine
750ml vegetable stock, kept simmering
150g pak choi
25g grated vegetarian or vegan medium fat hard cheese plus a few shavings for serving
1 tbsp chopped parsley
Salt and freshly ground black pepper


  1. Soak the porcini mushrooms in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
  2. Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the shitake mushrooms and cook for 5 minutes then add the porcini and risotto rice and stir until coated.
    Pour over the wine and bubble until it’s all absorbed.
  3. Add the marinated tofu pieces gradually adding the stock and the porcini soaking liquid, stir until the rice is tender but still has a little bite (you may not need all the stock) adding the pak choi whilst you still have about 5 minutes cooking time to go so that the leaves wilt and the white stalks are tender but remain crunchy. Season to taste.
  4. Finally add the grated cheese and chopped parsley and season with salt and pepper. Serve with a few cheese shavings and a little extra freshly ground black pepper.