Vegan · vegetarian

Tomato & Basil Risotto With Tofu

image-1-45
Cooking tea for my little Italian princess tonight, so what better way to continue my veggie week than with a veggie risotto.

Although, as long as I smother everything in olive oil she will be happy 😉 (Anna has gotten me into an awful olive oil on everything habit #FirstWorldProblems )

I’ve made this risotto vegetarian/vegan by using pesto tofu and nutritional yeast, but these can be substituted for chicken and cheddar if you’re feeling carnivorous.

Ingredientsimage-1-42

serves 2 decent sized portions

  • 100g Pesto tofu fried – I bought this from a health food shop (or use 200g chicken breast diced)
  • 2 tbsp of nutritional yeast (or 40g of grated cheddar)
  • 1 red onion diced
  • 2 garlic cloves finely chopped
  • 1 tin of tomatoes
  • 4 tomatoes to roast (optional)
  • 160g of aborio risotto rice
  • 1 vegetable stock cube
  • 1 tbsp of red wine vinegar
  • small bunch of basil, approx 10g
  • olive oil
  • sugar
  • S & P

To make the basil oil

  1. Grind the basil and a pinch of salt in a pestle and mortar until it makes a smoothish looking paste.
  2. Add 2 tbsp of olive oil and mix
  3. Ready to drizzle on the shizzle later

If using roast tomatoes as a topping

  1. Whilst the risotto is cooking,  take 4 tomatoes, I used the yellow type cause they look fancy and I like pretending I’m posh, and half them all
  2. Place on a baking tray, with the insides facing up and place in the oven at 200c for about 10-15 minutes until nicely roasted.
  3. Turn off the oven and leave them in to keep warm whilst the risotto cooks.

For the Risotto

  1. Place the oil in a hot pan and add the chopped onion and a sprinkle of salt. Cook until onions begin to soften
  2. Add the rice and garlic to the pan stirring until rice is coated
  3. Add the chopped tomatoes to the pan and stir until rice has absorbed the liquid
  4. Keep adding the stock a little at a time, waiting for it to absorb bit by bit. This should take around 15-20 minutes for the rice to cook
  5. Once the risotto is nearly cooked add the red wine vinegar and sugar and continue to cook for a few more minutes. Season if needed.
  6. Stir through the nutritonal yeast (or half the cheese) and the cooked tofu (or chicken).
  7. Top with the basil oil & roasted tomatoes (and the rest of the cheese if used)
  8. Serve with a side salad (tossed in olive oil and salt obvs….. thanks anna)image-1-36image-1-46

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s