Pumpkin risotto with smoked tofu and crispy sage

Ingredients

For 1 serving

• Carnaroli rice50 g
• Pumpkin200 g
• Smoked tofu180 g
• Onion30 g
• Fresh sage4 g
• Nutritional yeast8 g
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: September – December

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat.
2. Meanwhile peel the squash, scoop out the seeds and fibres and cut the flesh into roughly 1 cm cubes; pat the smoked tofu dry and dice it; peel and finely chop the onion.
3. In a heavy pan heat half the oil over a medium-low heat and fry the onion for 3 minutes, until translucent; add the squash and the Carnaroli rice and toast for 2 minutes, stirring, until the grains are glossy.
4. Add a couple of ladles of hot stock and cook for 17 minutes over a medium heat, adding stock a little at a time only once the previous lot has been absorbed and stirring often, until the rice is al dente and the squash has partly broken down; season with salt halfway.
5. Meanwhile heat the remaining oil in a frying pan over a medium-high heat and brown the tofu for 5–6 minutes, turning, until crisp on all sides; for the last 30 seconds add the fresh sage leaves and fry until crisp.
6. Take the risotto off the heat and beat in the nutritional yeast vigorously; cover for a minute, then serve topped with the tofu and sage and some black pepper.