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.
- 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.
Serve immediately on arugula.
Tempeh is a food that is kept frozen, so thaw it just before use.