Main Ingredients

Underline

280g Naked Tofoo

Juice of 1 Lemon

2 tbsp Rosemary (Chopped)

3 tbsp Olive Oil

3 Garlic Cloves (Crushed)

1 Bunch Asparagus (Trimmed)

1 Onion (Diced)

100g Frozen Peas

200g Risotto Rice

4 Cups Vegetable Stock

Salt and Pepper to taste

Previous Recipe
Next Recipe

Tofoo and Asparagus Risotto

Serves 4 • Prep 130 min • Cooking

Tofoo and Asparagus Risotto
Main Ingredients

Underline

280g Naked Tofoo

Juice of 1 Lemon

2 tbsp Rosemary (Chopped)

3 tbsp Olive Oil

3 Garlic Cloves (Crushed)

1 Bunch Asparagus (Trimmed)

1 Onion (Diced)

100g Frozen Peas

200g Risotto Rice

4 Cups Vegetable Stock

Salt and Pepper to taste

Method

Underline

1. Cube the Tofoo.

2. To make the marinade, whisk together the lemon juice, rosemary, olive oil, and salt and pepper. Add the Tofoo cubes, cover and leave to marinate for 2 hours.

3. Preheat the oven to 180°C. Bake the Tofoo cubes on a lined baking tray for 30 mins until slightly crisp.

4. Boil a medium pan of water and cook the asparagus for 2-3 mins until slightly softened. Transfer to a bowl of ice water to prevent further cooking. Take 1 cup of the cooking water and add to the vegetable stock.

5. Heat 1 tbsp olive oil in a frying pan and fry the onion and garlic until soft. Add the rice and stir. Add 1 cup of the vegetable stock and stir on a medium heat. As the rice becomes dry, add the vegetable stock by the ladle until all has been added.

6. When the risotto has cooked for 20-25 mins, stir in the Tofoo, asparagus and peas until warmed through. Serve warm.