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Helen’s pink risotto
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Ingredients:
½ a small onion
2vac-packed beetroot not in vinegar (150g)
½ tablespoonolive oil
50 g basmati rice
½ x 220 g tin of chopped tomatoes
Instructions:
Finely chop the onions and dice the beetroot. Heat oil in a pan on medium heat, sauté onions until softened. Add rice, stir to coat, pour in 100ml boiling water, cover, and cook for 8 minutes. Mix in beetroot and tomatoes, simmer for 15 minutes until liquid is absorbed. Mash until smooth, with some lumps. Cool and serve. For firmer tofu cubes, drain excess liquid, cut tofu into cubes, fry in olive oil until browned. Cool before serving.