Orange Flavoured Risotto

This isn’t your classic Italian risotto. Brown rice simmered in vegetable stock gets stirred together with tofu strips, sliced water chestnuts, raisins, and fresh orange juice and zest for something closer to a fragrant pilaf than a creamy Arborio dish.

The orange does serious work here. The juice adds bright acidity, the zest brings aromatic oils, and a dash of cinnamon ties the citrus to the raisins for a warm, almost Moroccan-inspired flavor profile. Tamari rounds it out with salty depth.

Water chestnuts are the texture play. They stay snappy even after heating through, giving you crunch against the soft rice and tender tofu. Cashews scattered on top at serving add another layer of bite.

Kitchen Tips

• Brown rice needs the full 40 minutes covered. Resist lifting the lid, or you’ll release the steam that cooks it evenly.
• Press the tofu before cutting it into strips. Squeezing out excess water lets it absorb the tamari and orange mixture better.
• Mix the tofu filling while the rice cooks. Letting it sit in the orange juice and tamari for that time acts as a quick marinade.
• Stir the tofu mixture in gently at the end. Aggressive stirring will break the tofu strips apart.

Variations

• Curry version: Replace the cinnamon with curry powder and add coconut milk for a tropical spin.
• Nutty swap: Use toasted almonds or pistachios instead of cashews for a different crunch.