John Myers
Contents
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Ingredients
Risotto
- 500 g Venere rice
- 1 Pc. Shallot
- 250 ml Red wine (Primitivo)
- 2 el Extra virgin olive oil
- 1,5 l Vegetable broth
- 1 El Yeast flakes
- 1 El Vegan Butter (Alsan)
Green asparagus
- 500 g Green asparagus
- 1 El Walnut oil
- 1 pinch Pepper + salt
Tofu chips
- 250 g Smoked tofu
- 3 El Sunflower oil
Instructions
- Dice shallot. Olive oil in a saucepan. Add shallots and venere rice. Fry until the shallots turn golden yellow. Deglaze with red wine and let reduce. While stirring and adding the vegetable stock, let it cook until the rice is al dente (caution takes about 50-60 minutes) and is covered with a little nice red sauce. Set with the vegan butter and yeast flakes and leave to stand for about 10 minutes with the lid closed.
- Fry the asparagus in a grill pan in the oil and season with coarse salt and pepper
- Cut the tofu into thin slices. Fry on both sides in plenty of oil in a pan.
