Tempeh Risotto

with Salted Almonds & Microgreens



  • 1 200g package of tempeh
  • 2 tbsp olive oil
  • 6 cups veggie broth
  • 2 tbsp fresh thyme
  • 4 shallots chopped finely
  • 1 cup arborio rice
  • ¾ cup dry white wine
  • ½ cup salted or roasted almonds- chopped
  • salt


  1. Heat the olive oil in a large saucepan.
  2. Chop up the tempeh so you have thin strips, about 4 cm long and 1 cm wide.
  3. Fry the tempeh until it’s browned and crispy, toss in the thyme and cook for another minute. Remove and set aside.
  4. Put the pan pack on the stove, with a touch more oil if needed and add the shallots for 2-5 minutes until soft. Add the rice  and then add ½ cup of the white wine and stir with the rice until it’s evaporated. The pan should be hot enough so that the wine and rice is bubbling but not boiling.
  5. Once the wine is absorbed, add the veggie stock one cup at a time while stirring. Wait until the first cup is absorbed before adding the next. After 4 cups add the rest of the wine and let it absorb.
  6. The rice should be thick and creamy but not mushy- you might have a cup of stock left over.
  7. Stir in the almonds and tempeh and cook for 1-2 minutes before serving fresh, topped with fresh thyme and greens. The tempeh should be soft but firm like cooked mushrooms.