Rice with red pesto and tofu


350 gr rice
1 jar red pesto with TOFU
150 gr grated salted ricotta
Vegetable stock to taste
1 finely chopped onion
Basil to taste
Extra virgin olive oil Salt


Fry the onion in oil until it caramelises. Add the rice and toast for a few minutes. Add the stock and continue cooking for about 15/20 minutes. Stir and add more stock if needed. When done add the red pesto with tofu, the salted ricotta and a few leaves of basil. Combine all the ingredients well and add salt to taste.






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Red Pesto with Tofu