Beet, pineapple and tofu risotto

This sweet/sour risotto looks incredible and tastes as great. The mixture of beets with the pineapple is lovely.

Serving Size: 4

Ingredients:

• 1 cup risotto rice
• 3-4 med. beets, peeled and cooked
• 1 med. can pineapple pieces
• 150 grams tofu
• 1 tbs. cooking oil
• 1 lemon, juiced
• 1 tbs. brown sugar
• pinch cinnamon
• cayenne pepper
• salt to taste

Directions:

1. Peel the beets and cut them in halves or quarters. Cover with water add a pinch of salt and cook them until just tender.
2. Save the cooking water.
3. Heat the oil in a large frying pan.
4. Cut the tofu into bite sized pieces and fry until golden brown on both sides.
5. Remove the tofu from the an and set aside until later.
6. Add the rice to the pan and saute for 2 minutes.
7. Pour some of the beet cooking water over the rice and gently stir until the rice has absorbed all of the beet juice.
8. Pour 1/2 of the juice from the can of pineapples over the rice, and some more of the beet water. Continue cooking the rice in this way until it is soft.
9. When the rice has become soft, add the beets, tofu, and pineapple.
10. Mix the rest of the pineapple juice with the brown sugar and lemon juice, and pour over the rice mixture.
11. Season with cinnamon, salt and cayenne.
12. Continue to stir until the moisture is absorbed and the rice is creamy.