Tofu Risotto

Ingredients （yields : 4 servings)

• 200 g firm tofu

• 1 onion

• 3 cloves garlic

• 2 tbsp olive oil

• 200 g Arborio rice

• 1/2 cup white wine

• 1 tsp thyme

• 1 bay leaf

• 1000 ml vegetable broth

• 1 cup grated Parmesan

• 4 sprigs of parsley

• Salt to taste

Realisation

1. Cut the tofu into thin squares;

2. Peel and dice the onion;

3. Peel and mince the garlic;

4. Heat the olive oil in a skillet, then add the onion and sauté until translucent, about 5 minutes;

5. Add the garlic and sauté until fragrant, about 1 minute;

6. Add the rice and thyme, and cook until the rice is slightly translucent, about 2 minutes;

7. Pour in the white wine and cook until it evaporates;

8. Add the bay leaf and tofu;

9. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring frequently until the rice is al dente and creamy, about 18 minutes;

10. Remove the bay leaf;

11. Stir in most of the grated Parmesan;

12. Taste and add salt according to your preference;

13. Plate the risotto;

14. Mince the parsley;

15. Garnish the risotto with the remaining grated Parmesan and minced parsley;

16. Serve and enjoy!