VEGAN

Beetroot Risotto with Marinated Tofu

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lenten and vegetarian dishes should be appealing to ease the sadness of voluntary austerity. Beetroot risotto is just such a dish—simple but beautiful and vibrant. The risotto is prepared in the usual way: just combine the rice with sautéed cubes of beetroot, stirring constantly in the pot while gradually adding broth, and wait until the grains reach an al dente consistency and turn a uniform crimson color. In the end, the risotto is generously topped with crumbled tofu, previously marinated in lemon and garlic. The stereo effect lies in the fact that the flavors of the red rice and the snow-white tofu come together only in your mouth: a creamy texture, a hint of beetroot sweetness, a barely perceptible garlic note, and a fragrant aroma of citrus zest.

Ingredients

Beetroot - 1 piece
Spanish onions - 1 head
Olive Oil - 2 spoons
Arborio rice - 4.9 oz
Parsley - 1 bunch
Chicken Broth - 17 fl oz
Tofu - 3.5 oz
Lemon - ½ pieces
Garlic - 1 clove
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Marinate the crumbled tofu in lemon juice and zest mixed with finely grated garlic, salt, and pepper. Let it sit while preparing the risotto.

Step 2

Peel the beetroot and onion, then dice them into small cubes. Heat 1 tablespoon of oil in a saucepan and sauté the vegetables for 2 minutes.

Step 3

In another skillet, heat the remaining oil and sauté the rice for 1 minute.

Step 4

Add the rice and finely chopped parsley stems to the vegetables (keep the leaves aside), pour in a ladle of broth, and wait for it to be fully absorbed. Continue adding broth ladle by ladle, allowing each portion to be absorbed before adding the next.