for 4 person

Risotto

1 tbsp	sesame oil
2	spring onion incl. green part, cut into thin rings
2 stick	lemongrass, core finely chopped
2 tbsp	green curry paste, Coop Naturaplan
300 g	risotto rice
1 dl	white wine
9 dl	vegetable bouillon, hot
200 g	baby spinach
1	lime *-*
	salt and pepper to taste

Topping

2 tbsp	dark soy sauce
2 tbsp	Wok sauce
2	garlic clove *-*
1	red chilli, deseeded, finely chopped
1 tsp	ground cane sugar
220 g	smoked tofu, cut into cubes
½ tbsp	sesame oil
½ bunch	Thai basil, leaves torn
½ bunch	coriander, leaves torn

How it's done

Risotto

Heat the oil in a pan. Sauté the onions, add the lemongrass and curry paste and cook briefly. Add the rice and sauté until translucent, stirring constantly. Pour in the rice wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the baby spinach, lime zest and lime juice, season.

Topping

Mix the soy sauce, garlic, chilli and sugar. Add the tofu, mix. Heat the oil in a non-stick frying pan, fry the tofu for approx. 5 mins., stirring occasionally. Scatter the tofu and herbs on top of the risotto.

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