Pea and tofu risotto with mint and lemon

Ingredients

For 1 serving

• Carnaroli rice70 g
• Peas150 g
• Silken tofu100 g
• Shallot20 g
• Vegetable broth450 g
• Mint3 g
• Lemon zest2 g
• Extra virgin olive oil1 tablespoon
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites,

In season: April – June

Method

1. Bring the vegetable stock to a gentle simmer in a small pan and keep it hot on the lowest heat. Finely chop the shallot.
2. Heat the oil in a saucepan over medium-low heat and soften the shallot for 3 minutes, until translucent; add the Carnaroli rice and toast it for 2 minutes, stirring, until the grains are glossy and almost translucent.
3. Deglaze with the white wine over medium heat and stir until it has evaporated.
4. Add the hot stock one ladle at a time, stirring often and adding the next only when the previous one is almost absorbed. After about 8 minutes add the peas and keep going for 16–18 minutes in all, until the rice is al dente and creamy; season with salt.
5. Meanwhile blend the silken tofu with a ladle of stock into a smooth cream and chop the mint leaves.
6. Off the heat beat the tofu cream, mint and grated lemon zest into the risotto, stirring vigorously; let it rest for a minute and serve with a grind of black pepper.