Tomato and tofu risotto

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.


(COOK TIME: 45  min)

4 people

Ingredients

Risotto

  • 1 onion
  • 1 fennel bulb
  • 8 dl vegetable stock
  • juice of one orange
  • 2 tbsp olive oil
  • 3 tbsp Mutti Triple Concentrated Tomato Paste
  • 3 dl risotto rice
  • salt (coarsely ground black pepper)
  • 50 g grated parmesan

Top with

  • 100 g tofu
  • 2 tbsp Mutti Triple Concentrated Tomato Paste
  • 1 tbsp dried mixed herbs
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • salt
  • 1 tbsp liquid honey
  • salt
  • 1 tbsp liquid honey

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Method

  1. Halve and peel the onion. Cut the onion halves and fennel bulb into thin strips.
  2. Cut the tofu into slices and season with Mutti Triple Paste, mixed herbs and crushed garlic.
  3. Put the stock and orange juice into a saucepan and bring to boil.
  4. Using another saucepan, sauté the onion and fennel in olive oil for a couple of minutes. Rinse the rice and add to the pan along with the Mutti Triple Paste and continue sautéing for another minute.
  5. Add the hot stock into the pan in four batches; after each batch, wait until the rice has absorbed the stock before adding the next one. Cook the risotto at a slow simmer, stirring every now and then. Once cooked, stir in in the parmesan.
  6. Taste the rice – the risotto is ready as soon as the rice is al dente, the cooking time being approximately 20–25 minutes. A proper risotto should be a little bit runny, so if necessary, add a little bit of stock to the cooked risotto to correct its texture to your liking.
  7. Serve the risotto onto warmed plates and place the slices of tofu on top. Enjoy!

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Also made with: Double concentrated tomato paste