Asparagus risotto with lemon tofu and chives

Ingredients

For 1 serving

• Carnaroli rice60 g
• Asparagus200 g
• Tofu180 g
• Spring onions30 g
• Lemon zest2 g
• Lemon juice15 ml
• Chives4 g
• Nutritional yeast6 g
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: April – June

Method

1. Pat the tofu dry, cut it into roughly 1 cm cubes and put it in a bowl with the lemon juice and zest, a pinch of salt and some black pepper; leave it to marinate while you prepare the rest.
2. Heat the vegetable stock in a small pan and keep it hot. Wash the asparagus, snap off the woody ends, separate the tips and slice the stalks into rounds; trim the spring onions and slice them thinly.
3. In a heavy pan heat the oil over a medium-low heat and soften the spring onions for 2 minutes; add the Carnaroli rice and the asparagus stalks and toast for 2 minutes, stirring, until the grains are glossy.
4. Add the hot stock a little at a time and cook for 17 minutes over a medium heat, stirring often and adding more only once the previous lot is absorbed; season with salt halfway.
5. Halfway through add the asparagus tips and the tofu with its marinade; carry on until the rice is al dente and the risotto is creamy.
6. Turn off the heat and beat in the nutritional yeast and the chives, snipped with scissors; serve at once.