Un single dish for a quick and substantial meal that combines rice, a typical cereal of the Mediterranean diet, fresh seasonal peas and tofu. We prefer for this recipe the local rice, rich in nutritional properties but with very little fat. Gluten free this grain-like cereal is a precious food not only for celiac subjects and for all those who have particular food allergies, but also for those who simply want to follow a healthy and balanced diet. An excellent source of vitamin B especially, of phosphorus, potassium, magnesium, sodium, calcium and finally iron, rice has a high digestibility and is also a good regulator of the intestinal flora.
Precisely because of its lightness this vegan recipe, easy to prepare, it can be eaten for both lunch and dinner.
Ingredients
- People: 4
- Cooking time: 20 / 25 minutes
- Ease: easy
- 400g of rice
- 250 g of tofu
- 200 g of fresh peas
- 2 onions (or if you prefer a leek)
- olive oil
- sale
- Chili pepper
- 1/2 liter of vegetable broth
- 1 carrot
Preparation
We prepare the vegetable broth. In the meantime, chop the onion (or leek) and brown it with a little oil and salt in a fairly large pan with a low heat, stirring constantly and avoiding to scorch it. As soon as the onion has browned, add the rice and season it in the pan with the other ingredients.
At this point we pour the broth with a ladle (at least 2/3 ladles initially), raise the heat and always continue to turn to prevent it from attacking. Once the rice has absorbed the broth, pour another 2 ladles and mix. We repeat this operation adding a little broth at a time, letting it absorb until the rice is cooked.
While we prepare the risotto, we cut the tofu into small pieces and we fry it together with the chopped onion and the chopped carrot, in the oil and salt, adding a pinch of chilli.
Once cooked we serve our pea risotto accompanied by hot tofu.
Gloria Mastrantonio
