VEGETABLE LUNCH WITH RISOTTO

Preparation time: 20-40 min

Difficulty: easy

Serves 2

For risotto

Ingredients:

  • 160 g rice

  • 1 cup peas

  • 1 small leek

  • 1 onion

  • salt


Fry the onion and when it becomes translucent, add peas and chopped leek. Fry on medium heat for 5 minutes. Add washed rice, salt and cook the rice according to the instructions on the package.

For tofu

Ingredients:

  • 200 g tofu

  • 1 tsp lemon juice

  • 1 tsp mustard

  • 2 tbs soy sauce

  • 1 clove of garlic

  • pepper

To prepare the marinade for tofu, mix lemon juice, mustard, soy sauce, a minced garlic clove in a small bowl, and add pepper to taste. Dry the tofu well, cut it into small pieces and add it to the marinade. Marinate it for 10 minutes so it can soak all the flavors (you may marinate it longer).

Heat some olive oil in a frying pan and fry the tofu to a nice golden brown color.

Vegetables on the side

Ingredients:

  • 1 onion

  • 4 large carrots

  • 10 Brussel sprouts

  • 4 tbs water

  • salt

Chop the onion and fry it in a little bit of oil. Cut the carrots into thin slices with a julienne slicer and add them to the onion. Salt and pepper and fry (half-covered) until the carrots soften.

Cut Brussel sprouts in half. Add water and Brussel sprouts to a warmed pot. Cover with lid and cook for 5 minutes, then remove the lid and fry for another 10 minutes to get a beautiful brown color.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.