Erbsen-Risotto mit Räuchertofu

Zubereitung

1. Soften the chopped onion in olive oil for 3 minutes, add the rice and stir for 1 minute.
2. Add the hot stock a ladle at a time, stirring, for 18 minutes.
3. Stir in the peas for the last 4 minutes.
4. Dice the smoked tofu, brown it in a dry pan for 4 minutes and fold it into the risotto with pepper and lemon zest.