Spring Vegetable Risotto

Sauteed tenderstem broccoli and baby leeks in a creamy risotto. I’ve made this risotto pretty low in calories by using vegetables instead of mock meats, and using tofu cream instead of soya cream.

I’ve shared this before, but if you blend 250ml plant milk, with 350g/12oz silken tofu you can make a tofu based alternative to dairy cream. Use this in place of dairy or soya cream in pasta sauces, curry sauce, a risotto or anything else you’d need cream for. Onto the recipe!

Yield; Three servings (300kcal per serving) Cook time; 40 minutes

You’ll need; 

  1. Two teaspoons of oil
  2. 120g/4oz baby leeks, washed and sliced
  3. 120g/4oz tenderstem broccoli
  4. Two cloves of garlic, minced
  5. 225g/8oz risotto rice
  6. 750ml hot vegetable stock
  7. One teaspoon of dried parsley, one teaspoon of dried tarragon
  8. 50g/1.5oz tofu cream
  9. 50g/1.5oz dairy free parmesan cheese, grated
  10. One tablespoon lemon juice
  11. Salt and black pepper to taste

Method;

  • Heat one teaspoon of oil in a large frying pan over a medium heat. Add the baby leeks and cook for five minutes, stirring occasionally
  • Then add the tenderstem broccoli and cook for a further five minutes. Once cooked, remove from the pan and set aside
  • In the same frying pan add the second teaspoon of oil. Next add the garlic and cook for one minute
  • Then add in the rice and stir continually. Once the edges of the grains start to become translucent you can start adding the stock
  • Add the stock one ladle at a time, keep stirring the rice and once the stock has been absorbed and another ladle of stock. You can also add the herbs at this point
  • Once all the stock is used, add the cream, parmesan and lemon juice. Season to taste with salt and black pepper then leave to sit for five minutes before serving. During this time the risotto will become even more creamy when you serve it

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