Still plenty of zucchini in the garden...I have been cooking them in 100 ways, so here is a risotto!
1 block of tofu, frozen and then defrosted
2 yellow zucchini
2 green zucchini
2 tbs olive oil
400 g arborio rice
1 glass wine (optional)
1.5 l vegetable stock
If you freeze the tofu, and then defrost it, it becomes porous and absorbs flavours like a sponge! Also it doesn't brake into pieces while you are cooking it, even in risotto, when you have to stir often!
Cut the tofu into small cubes. Chop the shallot and slice the zucchini. In a capable saucepan sauté the shallot and tofu with the olive oil. After a couple of minutes add the rice and, when hot, the wine. Stir and add the zucchini, and then, ladle by ladle, the vegetable stock.
Cook as for any risotto, slowly and stirring often, adding liquid only as needed. Serve immediately.
Photos and Recipes by Alessandra Zecchini ©