Risotto with vegetables and tempeh

You’ve probably already noticed weird grainy foods called “tempeh” in health food stores. It is a fermented soybean that has a much stronger taste and a different texture than tofu, and tastes more like mushrooms.

Preparation steps

Steam the tempeh for 20 minutes.
Cool it and roll it first in oat milk and then in a mixture of flour and spices. Fry in olive oil until golden brown, then remove and set aside in a warm place.
Saute chopped spring onions and garlic in 2 tablespoons of olive oil for a few minutes. Add sliced mushrooms, carrots, and simmer for a few more minutes.
Add the rice, and after 3-4 minutes the wine. Stir over medium heat until wine evaporates.
Pour in part of the stock and cook, stirring and basting with the stock. Towards the end, add the carrot juice and fresh tomatoes, then cook, stirring, to make the rice al dente.
Finally add the spices, lemon zest, tempeh and a tablespoon of olive oil.

Serving

Serve immediately on arugula.

Advice

Tempeh is a food that is kept frozen, so thaw it just before use.

Ingredients

150 gtempeha
2young port
3 lobescrushed garlic
3 tbspolive oil
100 gfresh shiitake mushrooms or chanterelles
100 gyoung carrots cut into triangles
320 gRice long grain Golden Field
150 mlof white wine
700 mlble stock
200 mlcarrot juice
100 gdiced tomatoes
1 tbspfinely chopped fresh basil
1 tbspfresh chopped thyme
1lemon

To bread a tempeh:

100 mloat milk
50 gSemi-white flour
50 gcorn grits
1 tspsweet peppers ground
1 tspfinely chopped fresh basil
1 tspfinely chopped fresh oregano
salt
olive oil for frying

To serve:

100 garugula

Unannounced guests are a great reason for an extraordinary treat with fine snacks. Informal socializing with bread rolls complemented by tomato sauce with olives and mozzarella, with the inevitable wine or beer, has a great chance to turn into a weekly ritual.

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