Creamy Tomato Risotto with Smoked Tempeh
Ingredients
- 100g risotto rice
- 1 veg stock cube
- 2 tbsp tomato puree
- 200g chopped tomatoes
- 500ml just boiled water
- 1/2 red onion - chopped
- 2 cloves of garlic - chopped
- 60g frozen peas
- 2 tbsp nutritional yeast
- 60g cream cheese (I used MozzaRisella)
- Season with sea salt & black pepper
- 50g tempeh - cubed
Preparation
Sauté the onion & garlic in a little oil until slightly browned.
Add the rice & coat in the oil.
After a couple of minutes add the chopped tomatoes, water, stock, salt, pepper & simmer for 20 minutes.
Once the rice has absorbed most of the liquid add the cheese, nutritional yeast, peas & cook for another 5 minutes stirring occasionally.
Serve with salad & the cubed tempeh.