Leek risotto with smoked tofu

Ingredients

For 1 serving

• Carnaroli rice70 g
• Leek1
• Smoked tofu120 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Thyme2 g
• Chives3 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites,

In season: October – March

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Trim the roots and toughest green part of the leek, slice it into thin rings and rinse well. Pat the smoked tofu dry with kitchen paper and cut it into cubes of about 1 cm; snip the chives.
2. Heat half the olive oil in a non-stick pan over medium-high heat and brown the tofu for 5–6 minutes, turning, until golden and crisp on all sides; set aside.
3. In a saucepan heat the remaining oil over medium-low heat and sweat the leek with the thyme and a pinch of salt for 5 minutes, until soft and translucent. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; taste and adjust the salt.
5. Off the heat, stir in the chives and serve topped with the crisp tofu and a grind of black pepper.