Spring Risotto with tempeh bacon
touch of the spring in your mouth
50 g risotto rice, washed until clear
50 g peas
50 g fava beans ( peeled)
50 g spinach
100 g red onions, in thin half slices
15 ml (1 tbsp) olive oil
1 clove garlic, crushed
200 ml bouillon
drops of white wine (optional)
80 ml soy cuisine (optional)
150 g tempeh
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) sesam oil
drops of agave syrup
salt and red peper flakes
- Make first the tempeh bacon: Cut the tempeh in long thin slices. Marinate the tempeh with the agave, soy sauce and sesame oil. Preheat the oven to 200 celsius. Bake it 10 minutes.
- Heat the olive oil in a pan and fry the red onion for 2-3 minutes. Add the rice and garlic clove. Stir little by little the boiled bouillon for 5 minutes. Add the fava beans and continue 5-8 more minutes adding bouillon and wine, little by little and stirring. Add then the peas and add bouillon for 3 more minutes. Lastly add the spinach and soy cuisine and stir well.
- Top the risotto with the tempeh bacon and nutritional yeast and red peper flakes.
Tempeh can be steamed, marinated, thinly sliced, blackened
How to turn people green
Nudging Sustainable Food Consumption by Arianna Piazzi
Master in Marketing, Erasmus School of Economics How to turn people green