Radicchio risotto with red-wine crumbled tempeh

Ingredients

For 1 serving

• Carnaroli rice60 g
• Radicchio150 g
• Tempeh120 g
• Red onion40 g
• Red wine50 ml
• Vegetable broth350 ml
• Rosemary2 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites,

In season: November – March

Method

1. Heat the vegetable stock in a small pan and keep it hot. Meanwhile wash the radicchio, remove the core and cut it into strips; peel and chop the red onion; crumble the tempeh with your fingers.
2. In a frying pan heat half the oil over a medium-high heat with the rosemary sprig and fry the tempeh for 5–6 minutes, stirring, until golden and crisp; deglaze with half the red wine, let it evaporate, season with salt, remove the rosemary and set aside.
3. In a heavy pan heat the remaining oil over a medium-low heat and soften the onion for 3 minutes; add the radicchio and the Carnaroli rice and toast for 2 minutes, stirring, until the radicchio has wilted and the rice is glossy.
4. Deglaze with the remaining wine and, once it has evaporated, cook for 17 minutes, adding the hot stock a little at a time and stirring often, until the rice is al dente and creamy; season with salt halfway.
5. For the last 2 minutes stir in the tempeh, season with salt and black pepper and serve.