Creamy Leek and 'Bacon' Risotto
Creamy Arborio rice meets rich flavoursome leeks and vegan 'bacon' for a savoury and satisfying flavour.
Ingredients
- 200 g Smoked tofu
- 1/2 Onion
- 2 Garlic cloves minced
- 2 Leeks
- 450 ml Vegetable stock
- 150 g Arborio rice
- 50 g Cream cheese
- Parmesan to serve
Marinade
- 1 tbsp Liquid smoke
- 2 tbsp Soy sauce
- 1 tbsp Smoked paprika
- 1 tsp Garlic granules
Instructions
- Mix up the marinade ingredients. Cube up the tofu and pop into a container with a lid. Pour on the marinade and put the lid on the container. Shake the container until the tofu is all coated. Set aside in the fridge for later.
- Dice up and fry off the onion until translucent then add in the minced garlic and the leeks. Cook the leeks until softened.
- Add the dried risotto rice and stir to combine well.
- Add a ladle of the stock and cook until absorbed then add another. Repeat this process until all the stock is used up.
- Meanwhile remove the tofu from the fridge and fry up in some oil until crispy. Set this aside to top the risotto when done.
- Once the risotto rice has cooked through stir in the cream cheese.
- Serve up topped with the smoked tofu pieces and parmesan.
- Enjoy!
Notes
Adding liquid- The trick to a good risotto is the way the water is added. As the rice releases starches as it cooks its important to gradually ladle the stock and asses the consistency and how cooked the rice is throughout. Risotto is a labour of love but it really is special if cooked properly.
Stock temperature- Risotto calls for hot stock to be ladled into the rice so be sure to make your stock just before you need it or you could leave it on a simmer in a separate pan next to your rice.