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A wholesome risotto of mixed grains of black and arborio rice, creamy silken tofu, and wedged marinated artichoke. Served with sauteed peas, baby spinach and tarragon, and topped with crispy fried capers and lemon rind.
Heat a drizzle of olive oil in a pot or pan over medium heat. Add artichoke and tofu risotto, and a tablespoon of water and stir to loosen the rice.
Add black rice and constantly stir for 1 minute, trying not to break up the tofu.
Add baby spinach and mix for a further 2 minutes, or until vegetables are hot.
To assemble, place risotto in the middle of the plate, then garnish with capers and lemon rind.
Transfer risotto to a microwave safe container, add 1 tablespoon of water, then microwave for 1.5 minutes. Mix well, and heat for 1.5 minutes, then garnish with capers and lemon rind.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.