Ingredients:
1 cup Grape tomatoes, cut in half
1 cup Grapes
1 cup Grapes
1 pkg tempeh
1 large onion (finely chopped) cone #2
2 cloves garlic (finely chopped)
1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems)
3 tablespoons extra virgin olive oil
1 cup arborio rice
3 cups broth, simmering
1/4 cup green olives, finely chopped
2 tablespoons Italian parsley -- chopped
1 tablespoon vegan Parmesan cheese- or Nutritional yeast
2 cloves garlic (finely chopped)
1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems)
3 tablespoons extra virgin olive oil
1 cup arborio rice
3 cups broth, simmering
1/4 cup green olives, finely chopped
2 tablespoons Italian parsley -- chopped
1 tablespoon vegan Parmesan cheese- or Nutritional yeast
lemon juice -- to taste
Directions:
Pan fry tempeh until crispy in a little spray oil
Heat 1 tablespoon olive oil in a saucepan over moderate heat. Add rice and cook, stirring, until it is hot. Begin adding broth 1/2 cup at a time, stirring constantly and adding more broth only when the previous addition has been absorbed. After adding half the broth, stir in the olives & veggies. It should take about 20 minutes for the rice to absorb all the broth and become tender.
The finished risotto should be creamy, neither soupy nor stiff. Remove from heat and stir in parsley, vegan cheese and remaining 2 tsp olive oil. Season with salt and pepper and stir in lemon juice to taste. Serve immediately.
The finished risotto should be creamy, neither soupy nor stiff. Remove from heat and stir in parsley, vegan cheese and remaining 2 tsp olive oil. Season with salt and pepper and stir in lemon juice to taste. Serve immediately.
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