Risotto with tomato sauce

Method

• 1

  Halve and peel the onion. Cut the onion halves and fennel bulb into thin strips.

• 2

  Cut the tofu into slices and season with Mutti Triple Paste, mixed herbs and crushed garlic.

• 3

  Put the stock and orange juice into a saucepan and bring to boil.

• 4

  Using another saucepan, sauté the onion and fennel in olive oil for a couple of minutes. Rinse the rice and add to the pan along with the Mutti Triple Paste and continue sautéing for another minute.

• 5

  Add the hot stock into the pan in four batches; after each batch, wait until the rice has absorbed the stock before adding the next one. Cook the risotto at a slow simmer, stirring every now and then. Once cooked, stir in in the parmesan.

• 6

  Taste the rice – the risotto is ready as soon as the rice is al dente, the cooking time being approximately 20–25 minutes. A proper risotto should be a little bit runny, so if necessary, add a little bit of stock to the cooked risotto to correct its texture to your liking.

• 7

  Serve risotto with tomato sauce onto warmed plates and place the slices of tofu on top. Enjoy!