Yield: 2-3 servings


  • 1/2 large onion, chopped
  • 5 cloves garlic, minced
  • Olive oil
  • 1 cup Arborio rice
  • 3/4 cup champagne
  • 1 Portobello mushroom, chopped
  • 1 red bell pepper, chopped
  • 10oz tofu, cubed
  • Chopped Italian parsley
  • Sea salt


In a medium saucepan, sauté onion and garlic in olive oil over low-medium heat, stirring until onions are translucent. Pour in Arborio rice and stir, covering the rice with olive oil. Next add the champagne, stir, and cook until absorbed by rice. Add 1 cup of hot water and stir frequently until absorbed. Repeat one cup of water at a time for a total of five cups of water. Add Portobello, red bell pepper, and tofu before last cup of water and stir. Cook until water is mostly absorbed and a creamy consistency has formed. Salt to taste. Serve with a sprinkle of parsley on top.

Recipe courtesy of Craig Rosebraugh