Brown rice risotto with mushrooms and tempeh

Ingredients

For 1 serving

• Brown rice65 g
• Tempeh100 g
• Button mushrooms150 g
• Onion30 g
• Garlic1 clove
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Soy sauce5 ml
• Parsley5 g
• Red wine40 ml
• Saltto taste

Contains: gluten, soy, celery, sulphites,

In season: September – November

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Peel and finely chop the onion.
2. Heat half the olive oil in a saucepan over medium heat and fry the onion for 3 minutes, until translucent; add the brown rice and toast it for 2 minutes, then deglaze with the red wine and let it evaporate.
3. Cook for 35 minutes over medium-low heat, adding the hot stock a ladle at a time once the previous one is absorbed and stirring now and then, until the rice is tender but al dente; if the stock runs out, use hot water. Taste and adjust the salt.
4. Meanwhile clean the button mushrooms with a damp cloth and slice them; cut the tempeh into cubes of about 1 cm; peel and crush the garlic; chop the parsley.
5. For the last 12 minutes heat the remaining oil with the garlic in a frying pan over medium-high heat and brown the tempeh for 5 minutes, until golden; discard the garlic, add the mushrooms and the soy sauce and cook for 6 minutes, until the mushrooms are browned and the pan is dry.
6. Stir the tempeh and mushrooms into the rice and finish with the parsley.