Tempeh & Fermented Lemon Risotto
A sophisticated, creamy risotto infused with nutty tempeh and the bright, tangy notes of fermented lemon for an elevated touch.
Ingredients
- 1 cup Arborio rice
- ½ cup tempeh, crumbled
- 2 tbsp fermented lemon paste or preserved lemon, finely chopped
- ½ cup white wine
- 3 cups vegetable broth
- 1 tbsp olive oil
- ¼ cup Parmesan or nutritional yeast
Instructions
- Sauté tempeh in olive oil until golden. Add Arborio rice.
- Pour in white wine, letting it absorb before adding broth gradually.
- Stir continuously for 25-30 minutes until creamy.
- Mix in fermented lemon and Parmesan before serving.
