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Tempeh & Butternut Squash Risotto

Protein-packed Tempeh & Butternut Squash Risotto is full of flavour and requires only six ingredients - a great recipe to add to your repertoire.

Recipe and video made by @millievegan for Better Nature

25 mins
Serves: 
4

ingredients

instructions

  1. Cut up your butternut squash and roast this with a little oil, salt and pepper, until they are soft.
  2. While that’s roasting, fry your onion and garlic in a large frying pan. Add in your rice and allow it to absorb any liquid in the pan. Gradually add in the stock little by little and allow the rice to absorb the liquid before adding any more in. 
  3. Also roast your tempeh in a separate pan to the squash, add your squash seeds too as these will take less time to cook than your squash. 
  4. Once the rice is nearly cooked and the butternut squash is nicely roasted, stir in half of the squash, along with half of the roasted tempeh. 
  5. Cook this for a further 5 minutes until the rice is cooked. 
  6. Sprinkle on top the butternut squash and seeds, tempeh bites and chopped fresh herbs.

instructions

  1. Cut up your butternut squash and roast this with a little oil, salt and pepper, until they are soft.
  2. While that’s roasting, fry your onion and garlic in a large frying pan. Add in your rice and allow it to absorb any liquid in the pan. Gradually add in the stock little by little and allow the rice to absorb the liquid before adding any more in. 
  3. Also roast your tempeh in a separate pan to the squash, add your squash seeds too as these will take less time to cook than your squash. 
  4. Once the rice is nearly cooked and the butternut squash is nicely roasted, stir in half of the squash, along with half of the roasted tempeh. 
  5. Cook this for a further 5 minutes until the rice is cooked. 
  6. Sprinkle on top the butternut squash and seeds, tempeh bites and chopped fresh herbs.
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