Beetroot Risotto with Marinated Tofu
2 servings
60 minutes
Lenten and vegetarian dishes should be attractive to smooth out the sadness of voluntary asceticism. Beetroot risotto is just one of those, lean, but beautiful and bright. The risotto itself is prepared as usual: you just need to combine rice with fried beetroot cubes, constantly stirring in a saucepan and slowly adding broth, wait until the cereal reaches the al dente state and becomes an even crimson color. In the end, the risotto is generously sprinkled with crumbled tofu, pre- marinated in lemon and garlic. The stereo effect is that the tastes of red rice and snow-white tofu are combined only in your mouth: creamy texture, light beetroot sweetness, barely perceptible garlic note and perfume aroma of zest.
1
Marinate the crumbled tofu in lemon juice and zest mixed with grated garlic, salt, and pepper. Leave it while preparing the risotto.
- Tofu: 100 g
- Lemon: 0.5 piece
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Peel the beetroot and onion, and cut them into small cubes. Heat 1 tablespoon of oil in a saucepan and sauté the vegetables for 2 minutes.
- Beetroot: 1 piece
- White onion: 1 head
- Olive oil: 2 tablespoons
3
In another pan, heat the remaining oil and fry the rice for 1 minute.
- Olive oil: 2 tablespoons
- Arborio rice: 140 g
4
Add rice and finely chopped parsley stems to the vegetables (keep the leaves), pour in a ladle of broth and wait for it to be fully absorbed. Thus, ladle by ladle, add broth, allowing each portion to absorb.
- Arborio rice: 140 g
- Parsley: 1 bunch
- Vegetable broth: 500 ml
5
Cook the risotto over medium heat for 20 minutes, stirring occasionally.
6
At the very end, add coarsely chopped parsley leaves and salt.
- Parsley: 1 bunch
- Salt: to taste
7
Serve the risotto topped with marinated tofu.
