Creamy leek and 'bacon' risotto

This risotto is the perfect combination of cheesy and creamy. Leeks go perfectly with the creaminess from the cream cheese of this risotto giving it that subtle mild onion like flavour. Topped with some crispy smoky tofu bacon pieces. This one is a real hearty comfort meal.

​Ingredients

• 200g Smoked tofu

• ½ Onion

• 2 cloves Garlic minced

• 2 Leeks

• 450ml veg stock

• 150g risotto rice

• 50g Cream cheese

• Parmesan to serve

Marinade-

• 1 tbsp Liquid smoke

• 2 tbsp Soy sauce

• 1 tbsp smoked paprika

• 1 tsp garlic granules

Method

1. Mix up the marinade ingredients. Cube up the tofu and pop into a container with a lid. Pour on the marinade and put the lid on the container. Shake the container until the tofu is all coated. Set aside in the fridge for later.

2. Dice up and fry off the onion until translucent then add in the minced garlic and the leeks. Cook the leeks until softened.

3. Add the dried risotto rice and stir to combine well.

4. Add a ladle of the stock and cook until absorbed then add another. Repeat this process until all the stock is used up.

5. Meanwhile remove the tofu from the fridge and fry up in some oil until crispy. Set this aside to top the risotto when done.

6. Once the risotto rice has cooked through stir in the cream cheese.

7. Serve up topped with the smoked tofu pieces and parmesan.

8. Enjoy!

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