For ➍200 g samphire
300 g tempeh, cut
2 tbs oil
200 g Arborio rice
0,5 l vegetable stock, warm
1 onion, diced
salt & pepper*
Sprinkle tempeh with salt* and pepper. Heat 1 tbs of oil and bake tempeh for 3 m. Put aside.
Prepare the risotto. Heat 1 tbs of oil. Fry onion until translucent. Add rice and stir to cover with oil. Add stock and let simmer for 8 m.
Add samphire and cook for 5 m. Add tempeh and continue heating for 3 m.
Prepare the risotto. Heat 1 tbs of oil. Fry onion until translucent. Add rice and stir to cover with oil. Add stock and let simmer for 8 m.
Add samphire and cook for 5 m. Add tempeh and continue heating for 3 m.
*As the samphire is tasting salty, you can omit the salt.
Read the tip on making a quick risotto.
Read more sea vegetables recipes.
