Tempeh Butternut Squash Risotto
Spare a thought for the much forgotten risotto around Christmas time! Try this easy twist on a classic butternut squash risotto with the addition of sage fried tempeh!
* 200g Tempeh sliced
* 1kg butternut squash, peeled and cut into bite-size chunks
* 3 tbsp olive oil
* bunch sage, leaves picked, half roughly chopped, half left whole
* 1½ l vegetable stock
* 50g butter
* 1 onion, finely chopped
* 300g risotto rice (we used arborio)
* 1 small glass white wine (optional)
1) heat oven to 220C/fan 200C/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
2) While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3) Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins.
4) At the same time, gently fry the whole sage leaves with the tempeh slices in a little olive oil until crisp, then set aside on kitchen paper. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves with the tempeh.
*recipe curtesy of BBC food.