PUMPKIN RISOTTO FOR HALLOWEEN
Tempeh recommendation: Natural tempeh made from soybeans
Creamy risotto, tender pumpkin, and crispy fried tempeh—this dish is pure comfort food for a windy fall day! Butter, Parmesan, and a dash of white wine make the risotto especially aromatic and velvety. A warming, feel-good meal that leaves you feeling full and satisfied. Perfect for cozy evenings.
2 servings
40 min
Ingredients
- 200 g natural tempeh
- 1 tbsp soy sauce
- 1 tsp maple syrup or honey
- 1 tsp oil for frying
- Fresh rosemary
- 200 g risotto rice (e.g., Arborio)
- 250 g Hokkaido pumpkin, diced
- 1 small onion, finely chopped
- 1 clove of garlic, chopped
- 100 ml white wine (dry)
- 600 ml vegetable stock (warm)
- 30 g butter
- 40 g freshly grated Parmesan cheese
- 1 tbsp olive oil
- Salt & pepper
Preparation
- Sauté the onion and garlic in 1 tablespoon of butter in a large pot until translucent.
- Add the pumpkin cubes first, then the rice, and sauté briefly.
- Deglaze with white wine and allow to reduce. Then gradually add warm vegetable stock, ladle by ladle, stirring constantly. Only add more stock once the liquid has been absorbed (approx. 20–25 min.).
- Remove the risotto from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper.
- At the same time, cut the tempeh into cubes and caramelize in a pan with enough oil, soy sauce, maple syrup, and finely chopped rosemary.
- To serve: Divide the risotto between plates, top with the tempeh, and garnish with fresh rosemary.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
