Tempeh Risotto

Tempeh Risotto

Total servings: 4


300 g tempeh, cut into small cubes
400 g risotto rice
700 ml vegetable broth
6 tablespoons vegetable oil
2 medium onions, chopped
100 ml dry white wine
2 teaspoons grated lemon rind (organic)
2 tablespoons parsley, chopped
2 tablespoons lemon juice
100 g vegan cheese, grated
2 teaspoons curry powder
salt and pepper


Add 4 tablespoon vegetable oil, curry powder and the tempeh in a skillet. Sauté for 5 minutes while stirring frequently until golden brown and crispy.

Bring the vegetable broth to boiling point and keep warm on low heat. Add 2 tablespoons of vegetable oil in a large saucepan, add the onion and bake for a few minutes. Add the risotto rice and cook 1 min while stirring constantly. Add the white wine and continue cooking until most liquid is absorbed while stirring continuously. Stir in the lemon rind. Add 100 ml vegetable broth a a time, until each portion is absorbed before adding the next. Remove from heat and stir in the vegan cheese, lemon juice and parsley. Add salt and pepper to taste. Serve the risotto on plates and cover with the tempeh.

Vegan: Yes
Vegetarian: Yes