Lemon Risotto w/ Grilled Tofu & Zucchini
Preparation Time: 40 mins (+ 30 minutes marinating) // Serves 4
Grilled Tofu & Zucchini
- 300g firm tofu, cubed
- 1-2 zuchinni, sliced into super thin ribbions
- 1 lemon cut into pieces
- 2 tbs extra virgin olive oil
- 1 tbs tahini paste
- 1 extra lemon, juice
- 2 garlic cloves, minced
- small handful fresh mint, chopped
- Lemon Risotto
- 2 cups arborio rice
- 5 cups vegetable stock
- 2 tbs extra virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 2 lemons, zest
- 100g baby spinach
- ½ cup unsalted pistachio nuts, dry roasted
- ½ cup raw almonds, dry roasted
If cooking on a barbeque soak 8 bamboo skewers in water for 10 minutes.
Quickly blanch the sliced zuchinni in hot water for 1 minute before rinsing under cold water.
In a small bowl fold the olive oil with the tahini paste, lemon juice & garlic to form a thick marinade adding a little water if necessary.
Thread the cubed tofu and ribbions of zucchini alternately onto the 8 bamboo skewers, finishing with a piece of lemon. Place the prepared skewers into a shallow dish and cover with the marinade, set aside in the fridge for at least 30 minutes.
Towards the end of preparing the risotto, grill the skewers on a BBQ grill plate or in a grill pan turning until cooked and golden on or sides, keep warm in a low oven until ready to serve.
To prepare the risotto in a medium saucepan bring the vegetable stock to boil; turn heat to low and leave to very gently simmer.
In a large saucepan heat the oil; add the onion and cook for 4-5 minutes until soft; add the garlic, cook, stirring, for a further 1-2 minutes.
Stir in the rice and lemon rind and combine well until rice is well coated in oil.
Using a soup ladle spoon one ladle of vegetable stock into the rice mixture; shaking the pan often until all the liquid has been absorbed before adding another ladle.
Continue to cook the risotto over a gentle heat adding the stock one ladle at a time until all the liquid has been absorbed and the rice is al dente (tender); about 25 minutes.
Remove from the heat; stir in the spinach and roughly chopped nuts. Serve topped with prepared skewers and extra lemon wedges.
A delicious vegan risotto full of fresh punchy flavour; perfect for entertaining or a tasty meal at home.
