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🍽️ Creamy Sweet Potato and Tofu Risotto
675 kcal · 30 min · 4 servings
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Ingredients
- 400 g sweet potatoes
- 1 shallot
- 1 clove garlic
- 5 tbsp olive oil
- 250 g whole grain risotto rice
- 1 l vegetable broth
- 1 organic lemon
- 50 g Parmesan block (30% fat in dry matter)
- 20 g basil (1 bunch)
- 30 g almond kernels (2 tbsp)
- 400 g tofu
- salt
- pepper
- cayenne pepper
Instructions
- 1. Peel the sweet potato, the shallot, and the garlic.
- 2. Cut the sweet potato into small cubes.
- 3. Dice the shallot and the garlic very finely.
- 4. Heat 1 tablespoon of oil in a pot.
- 5. Sauté the sweet potato cubes, the shallot, and the garlic for 2 to 3 minutes over medium heat.
- 6. Add the rice to the pot.
- 7. Toast the rice for 2 minutes over medium heat.
- 8. Add a small amount of broth.
- 9. Let the broth reduce briefly.
- 10. Pour in 200 milliliters of broth.
- 11. Let the rice absorb the broth while stirring occasionally.
- 12. Add more broth gradually.
- 13. Cook the rice for a total of 40 minutes until it is al dente (firm to the bite).
- 14. Rinse the lemon under running water.
- 15. Dry the lemon with a cloth.
- 16. Grate the zest of the lemon.
- 17. Squeeze the juice of the lemon.
- 18. Grate the Parmesan coarsely.
- 19. Wash the basil.
- 20. Shake the basil dry.
- 21. Chop the basil finely.
- 22. Coarsely crush the almonds.
- 23. Mix the basil, the almonds, the lemon zest, and 2 tablespoons of oil well.
- 24. Dry the tofu with a kitchen towel.
- 25. Cut the tofu into cubes.
- 26. Heat the remaining oil in a frying pan.
- 27. Fry the tofu on all sides over high heat for 5 minutes.
- 28. Season the tofu with salt and pepper.
- 29. Fold half of the Parmesan into the risotto.
- 30. Season the risotto to taste with salt, pepper, cayenne pepper, and lemon juice.
- 31. Plate the risotto with the tofu.
- 32. Sprinkle the dish with the gremolata and the remaining Parmesan.
Nutrition per serving
- kcal: 675
- Protein: 29 g · Fett/Fat: 28 g · Carbs: 75 g