Baked Spinach Risotto

Name: Baked Spinach Risotto
Ingredients: 2 cups cooked rice; 1 (10 ounce) package frozen chopped spinach, thawed, save liquid; 12 lb firm silken tofu; 2 tablespoons olive oil; 2 teaspoons salt; 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 14 teaspoon black pepper; 12 teaspoon basil

10 ingredients

6 steps

Ingredients

2 cups cooked rice
1 (10 ounce) package frozen chopped spinach, thawed, save liquid
12 lb firm silken tofu
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
14 teaspoon black pepper
12 teaspoon basil

Directions

1

Heat oven to 325F.
2

In a blender, blend tofu, salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid until creamy.
3

Heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic.
4

Stir in the rice, pepper, and spices ( i use basil and a tiny pinch of thyme, but you could sub what you like), spinach, and the creamed tofu.
5

Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish.
6

Bake, uncovered, for 30 minutes.