• Naked
  • Dinner

Tofoo and Asparagus Risotto

  • Serves: 4 people
  • Prep: 130 mins
  • Cooking: 60 mins
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  1. 280g Naked Tofoo
  2. Juice of 1 Lemon
  3. 2 tbsp Rosemary (Chopped)
  4. 3 tbsp Olive Oil
  5. 3 Garlic Cloves (Crushed)
  6. 1 Bunch Asparagus (Trimmed)
  7. 1 Onion (Diced)
  8. 100g Frozen Peas
  9. 200g Risotto Rice
  10. 4 Cups Vegetable Stock
  11. Salt and Pepper to taste

Get started

  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.