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Jamie’s risotto tweaked

January 28, 2009

He really is a legend for writing really easy but fantastic recipes…although watching the process on tv didn’t hurt either! As I’d run out of onions but we have plenty of spring onions, this was made with the white part (and a little green) of garden-fresh spring onions.


I topped it with some meaty-tasting tofu stir fried with celery, garlic and runner beans (flat green beans). Then as a second topping I added some wilted bok choy, so it was a sort of asian inspired thing! Even Will enjoyed the risotto, despite the fact that he’s not so keen on moist rice. The flavours worked fantastically, especially as a cool summer evening tea, and I didn’t even add white wine to it (so don’t be fussed if you haven’t got any lying around). It was a nice, simple, relaxed meal too, and of course, because the risotto is a basic recipe, you can top it with whatever you like.

Jamie’s risotto recipe – I won’t post my own version here, basically I used spring onions instead of onions, omitted the wine, and used long grain white rice (which I was worried about, but it turned out lovely and it’s so readily available).

Soy and pepper “meaty” tasting tofu
a guide

The flavour really gets into this tofu, whereas normally it just sits on the surface.

soft tofu, cubed into 2-3cm chunks
stalks celery, chopped with some leaves
light soy sauce
freshly ground black pepper
freshly ground sichuan pepper (avail at asian supermarkets super cheap)
optional: runner beans, snapped into 1 inch long pieces, and
salt and cooking oil

Heat oil and two peppers on a medium high heat in a wok, and add tofu, trying to get it all on one layer. You want about 2 Tbs oil, 1/2 tsp pepper and 1/4 tsp sichuan pepper for every 10cmx10cmx5cm block of tofu. Cook until it starts to sizzle, and toss in pan to flip the tofu chunks. Add runner beans now if using. Add enough soy sauce to just coat all the tofu and beans in a golden brown, tossing after adding to ensure even coating. Let some of the soy sauce evaporate, adding a splash or water or two to prevent sticking and tossing every minute or so. Once the outside has gotten spotty, and the tofu has sort of shrivelled up a little bit, add your celery, and continue cooking until the leaves have wilted and the celery has gone translucent. Turn off heat, taste, and season further with salt and pepper if required. Serve over risotto or as a vegan side dish.

3 Comments leave one →
  1. January 28, 2009 5:27 pm

    This look so light and tasty. Thanks for sharing!

  2. January 28, 2009 7:47 pm

    mmm, I love risotto, I’m not a huge lover of tofu. I think I would use real chicken. The photo is very nice!

  3. February 2, 2009 2:15 am

    Oh my gosh, love it!

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