Kokova Magazine

© Cauldron Foods - sponsors of National Vegetarian Week 2011

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves 3-4

Ingredients

• 1 packet Cauldron Marinated Tofu Pieces
• 2 tbsp oil
• 1 medium onion, finely diced
• 2 garlic cloves, crushed
• 150g chestnut mushrooms, quartered
• 1 red pepper, diced
• 200g Arborio rice
• 125mls white wine
• 800mls vegetable stock, using 2 stock cubes
• 100g chestnuts, halved
• 1 handful of spinach
• salt and freshly ground black pepper
• vegetarian medium fat hard cheese

Procedure

• Heat half of the oil in a heavy base frying pan & cook the onions for 3 minutes or until softened.
• Add the garlic, mushrooms & pepper and cook for a further 2 minutes.
• Place the rest of the oil in the pan along with the rice and cook until the rice starts to become translucent.
• Now add the wine and cook until it has almost evaporated, then add the stock a little at a time until it is nearly all absorbed.
• With the last of the stock add the tofu, chestnuts & spinach then cover and cook for 2 minutes, season to taste.
• Serve garnished with grated vegetarian cheese and some black pepper.

© Cauldron Foods sponsors of National Vegetarian Week 2011
www.cauldronfoods.co.uk
www.nationalvegetarianweek.org