Sweet potato and celery risotto with baked peanut tofu

Ingredients for 4 servings:

• 2 sweet potatoes
• 1 pack of tofu (peanut tofu)
• Fat for the mold
• 60 g butter
• some olive oil
• 1 shallot(s), finely chopped
• 5 stalk(s) celery, washed and chopped
• 1 tbsp lemon peel
• 250 g risotto rice
• 100 ml white wine
• 1,000 ml vegetable broth, hot
• 2 tbsp mascarpone
• 100 g Parmesan, grated
• 1 some salt and pepper
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel the sweet potatoes, cut into approximately 2 cm pieces, and cook separately. Cut the tofu into approximately 2 cm cubes, place in a greased baking dish, and bake in a preheated oven at 180°C (top/bottom heat) until crispy on the outside (approx. 20-30 minutes). In a large saucepan, melt the butter with a little olive oil, then sauté the shallot, celery, and lemon zest for about 1 minute. Add the rice and a little more butter, if desired, and sauté for about 1 minute, stirring constantly. Deglaze the pan with white wine and continue to simmer. Gradually add the vegetable stock (just enough to cover the rice) and simmer, stirring constantly, until the rice is tender. When the rice is tender and no liquid remains, remove the pan from the heat and stir in the mascarpone until most of it has melted. Then stir in the Parmesan cheese and fold in the sweet potatoes. Season to taste with salt, pepper, and lemon juice. Serve immediately, hot, on a plate. Add the peanut tofu.