This year we had a lot of good apples and many pumpkins in our garden. This recipe combines them both to a great meal.

Pumpkin and Apple Risotto with Tofu Pieces

Servings: 4-6


  • 2 cups pumpkin, cut into bite sized chunks
  • 2 cups apple cider or apple Juice
  • 2 tbs. olive oil
  • 1 onion, chopped
  • 2 cups Arborio rice
  • 3 apples, peeled and diced
  • 1 red bell pepper, seeded and finely chopped
  • 1 chili pepper, seeded and finely chopped
  • 1/2 tbs. cinnamon, ground
  • 1/4 tsp. allspice, ground
  • 2 tbs. Italian herbs
  • salt and pepper to taste
  • 1 package (12 ounces ) spicy tofu pieces


  1. Saute the onion in oil, add the bell pepper
  2. Add the cider or apple juice and bring to a simmer, cook until hot.
  3. Add rice, stir in 2 cups hot water; bring to simmer.
  4. Add the pumpkin chunks and cook for 5-10 minutes until the pumpkin is soft.
  5. Add tofu pieces and mix well.
  6. Add apple; cook 1 t0 2 minutes more. Add the chillies or Tabasco and season to taste with salt and pepper.