Tofoo and Asparagus Risotto - Tofoo
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Ingredients
- 280g Naked Tofoo
- Juice of 1 Lemon
- 2 tbsp Rosemary (Chopped)
- 3 tbsp Olive Oil
- 3 Garlic Cloves (Crushed)
- 1 Bunch Asparagus (Trimmed)
- 1 Onion (Diced)
- 100g Frozen Peas
- 200g Risotto Rice
- 4 Cups Vegetable Stock
- Salt and Pepper to taste
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