High-protein Mexican risotto
Italy
Prep: 15 minutes
Cook: 25 min
Rest: 15 minutes
Difficulty: Easy
Mexican fragrances and soy protein to enrich this tomato risotto!
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Ingredients
To delight
2
people
450
ml
water
1
càc
Marmite
30
ml
soy sauce (tamari for gluten-free)
50
g
Textured soy proteins
15
g
sundried tomato
1
red onion
1
chilli pepper
1
càs
olive oil
500
ml
vegetable stock
150
g
risotto rice
10
cl
white wine
100
ml
tomato purée
salt & pepper
Directions
Step 1
Make a broth by dissolving Marmite and soy sauce into boiling water, and soak the textured soy proteins, and chopped sundried tomatoes, for 15 minutes.
Step 2
Finely chop the onion and chili and sauté in the olive oil for 5 minutes on medium heat in a large pan. Meanwhile drain the soy protein and sundried tomatoes and keep their soaking broth. Lengthen with vegetable broth.
Step 3
Pour in the rice and stir well until the grains become transparent, then add wine and wait until absorbed.
Step 4
Reduce to medium heat and add a paddle of broth. Simmer for 20-25mn, stirring and adding broth gradually as it gets absorbed.
Step 5
Before serving, stir in tomato purée and add fresh herbs and hot sauce.
