Brown Rice Risotto with Tempeh, Mushrooms and Peas

Preparation Steps

1. Prepare the ingredients

   Finely dice the onion, mince the garlic, slice the mushrooms, and cut the tempeh into small cubes. Keep the vegetable stock at a gentle simmer in a separate pan.

2. Sear the tempeh

   Heat part of the olive oil in a wide, heavy pan over medium-high heat. Cook the tempeh until golden on several sides, then add the soy sauce and cook until it clings to the cubes; transfer to a plate.

3. Brown the mushrooms

   Add the remaining olive oil and cook the mushrooms over medium-high heat without stirring for the first few minutes. Once their liquid has evaporated and the edges are browned, stir in the garlic and thyme for one minute, then set the mushrooms aside with the tempeh.

4. Toast the rice

   Lower the heat to medium and cook the onion in the same pan until soft and translucent. Add the brown rice and stir for two minutes, until the grains are well coated and smell nutty.

5. Cook the risotto

   Add the hot vegetable stock a ladle at a time, stirring regularly and waiting until most of each addition is absorbed before adding more. Continue for about 45 to 50 minutes, until the brown rice is tender with a slight chew and the mixture is loose rather than dry.

6. Finish and rest

   Stir in the peas during the final five minutes of cooking. Remove from the heat, then fold in the silken tofu, Parmesan Cheese, black pepper, lemon juice, tempeh, and mushrooms; cover and rest for five minutes before serving. You can also alternatively blend silken tofu with parmesan cheese, lemon juice & spices before adding it to the "risotto".