Friday, December 11, 2020



Some dishes are just too good! For the second day in a row I cook risotto, I can't believe that without Parmesan and butter you can get such a tasty, creamy dish. I feel light after it, because it doesn't contain as much fat as traditional risotto. Yesterday I ate them for lunch and dinner (without reheating). Preparation time is approx. 25 minutes.


(portion for three - four)
  • 200g of courgette
  • 50 g of the white part of the leek
  • 2 cloves of garlic
  • 4 tbsp of olive oil

  • 150 g of tofu
  • 1 tbsp of soy sauce
  • 1 pinch of chili powder
  • 1/4 tsp of turmeric
  • a pinch of pepper
  • 1/2 tbsp of olive oil

  • 250 g of risotto rice
  • 50 ml of white wine (you can skip and add water)
  • 600 ml of boiling water
  • 1 tbsp of vegetable seasoning (grind dried vegetables, salt, granulated garlic, turmeric and store it in a jar)

  • 1/2 tsp salt (or more, taste)
  • 2 pinches of ground pepper
  • 2 tbsp of nutritional yeast (they thicken and give a cheese flavour - available in supermarkets and health food stores - a much needed ingredient in vegan cuisine)
  • 1 tablespoon of fresh dill
  • chilli flakes for sprinkling


  1. Grate the courgette and set aside.
  2. Pour olive oil into a pot (use a pot with a thick bottom)
  3. Add chopped leek and garlic.
  4. Cook over low heat for about 3 minutes. Make sure that nothing burns, otherwise the risotto will be lost.
  5. Add the rice. Cook and stir for about 1 minute.
  6. Add courgette. Cook and stir for about 2 minutes.
  7. Pour wine or water - mix for about 1 minute.
  8. Add 600 ml of boiling water and vegetable seasoning.
  9. Cover the pot and cook the risotto on a low heat for about 15 minutes.
  10. In the meantime, dice the tofu and put it in a bowl.
  11. Add soy sauce, chili powder, turmeric, pepper and stir.
  12. Heat the olive oil in a frying pan and fry the tofu until golden brown.
  13. Add the tofu to the cooked rice.
  14. Add the rest of the spices: salt, pepper, yeast flakes and dill.
  15. Mix gently!
  16. If the risotto seems too runny, leave the pot covered for 5 minutes.
  17. Serve with chili flakes sprinkled on top.


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