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Asparagus, Courgette and Smoked Tofu Risotto


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Rate this recipe 4.3/5 (4 Votes)


  • 1 small onion
  • 2 cloves of garlic
  • 1 medium courgette
  • 10 asparagus tips
  • 100 g smoked tofu
  • 2 tablespoons olive oil
  • 8 oz risotto rice
  • 1 1/2 pints vegetable stock
  • 1 tablespoon parmesan cheese


Servings 4
Preparation time 5mins
Cooking time 65mins
Adapted from


Step 1

Finely chop the onion and crush the garlic. I also sliced the courgette and tofu into small chunks.

Over a low heat soften the onion and garlic.

Add the rice and make sure it's thoroughly coated with the oil, onion and garlic.

Turn up the heat to medium and add a ladleful of the vegetable stock. Stir until the stock has been absorbed by the rice then add another ladle of stock. Repeat this until all of the liquid has been absorbed.

While the rice is cooking, grill the asparagus until softened then slice into centimetre chunks.

Once the rice has cooked, add the vegetables and tofu and stir until mixed in and warmed.

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