Heat the olive oil and sizzle chopped onions and crushed garlic. Stir in the risotto rice and cook for 3 minutes.
Ingredients List
Extra Virgin Olive Oil
2tsp
Onion
50g
Garlic Clove
2
Risotto Rice
140g
Vegetable Stock
400mL
Courgettes
180g
Silken Tofu
120g
Salt
to taste
Black Pepper
0.25tsp
Lemon Zest
1tbsp
Fresh Thyme
1tsp
Fresh Parsley
5g
Fresh Chives
5g
STEP 2
Pour a ladle of hot broth in the pan with rice and allow to become absorbed before adding the next. Keep doing so until the rice is half way though cooking time.
Ingredients List
Extra Virgin Olive Oil
2tsp
Onion
50g
Garlic Clove
2
Risotto Rice
140g
Vegetable Stock
400mL
Courgettes
180g
Silken Tofu
120g
Salt
to taste
Black Pepper
0.25tsp
Lemon Zest
1tbsp
Fresh Thyme
1tsp
Fresh Parsley
5g
Fresh Chives
5g
STEP 3
Stir in grated courgettes and finish cooking the rice adding ladles of hot broth.
Ingredients List
Extra Virgin Olive Oil
2tsp
Onion
50g
Garlic Clove
2
Risotto Rice
140g
Vegetable Stock
400mL
Courgettes
180g
Silken Tofu
120g
Salt
to taste
Black Pepper
0.25tsp
Lemon Zest
1tbsp
Fresh Thyme
1tsp
Fresh Parsley
5g
Fresh Chives
5g
STEP 4
Add mashed silken tofu and season with salt, pepper, lemon zest, thyme, parsley and chives.
Ingredients List
Extra Virgin Olive Oil
2tsp
Onion
50g
Garlic Clove
2
Risotto Rice
140g
Vegetable Stock
400mL
Courgettes
180g
Silken Tofu
120g
Salt
to taste
Black Pepper
0.25tsp
Lemon Zest
1tbsp
Fresh Thyme
1tsp
Fresh Parsley
5g
Fresh Chives
5g
STEP 5
Combine the ingredients and remove the pan from the heat. Garnish with parsley, lemon zest, and roasted courgettes chips.