Vegetable, mushroom, tofu and sundried tomato risotto with walnut sauce

Chop and poach all the vegetables and mushrooms, except the sundried tomato, in oil with a little salt.

When they are golden brown, add the rice. Stir a couple of times with the vegetables and add the broth in ladles (add ladles as the broth is being sucked).

Add the sundried tomato in small pieces.

Cut 3/4 of the tofu into small pieces and add them to the pan.

Add the walnut sauce, stir and simmer for 5 minutes.

The walnut sauce: grind the walnuts, the walnut drink and the remaining tofu, with a pinch of salt.

Let stand a little before serving and ready!