Wild Garlic Risotto with Crispy Tofu

Ingredients

Instructions

1. 1

   Press the tofu dry, cut into 1cm cubes, and pan-fry in a little oil until golden brown. Set aside.

2. 2

   Finely dice the shallots and sauté in a large pan with a splash of oil until translucent.

3. 3

   Add the risotto rice to the pan and toast for 2 minutes until the edges are transparent.

4. 4

   Deglaze with white wine and stir until fully absorbed.

5. 5

   Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the rice is creamy yet al dente, about 20 minutes.

6. 6

   While the rice cooks, blend the wild garlic, pine nuts, a splash of oil, and 30g of parmesan into a smooth pesto.

7. 7

   Remove the risotto from heat, stir in the butter, remaining parmesan, and the wild garlic pesto.

8. 8

   Divide into bowls and top with the crispy tofu cubes before serving.