pesto risotto with peas + smoked tempeh

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meals / noodles + pasta

alright, i maxed out pretty hard on cookies (and a little on cocktails), so here’s a real dinner food to put in your mouth.

it’s the basic risotto recipe that i always use and i just sub things in or out as i like (usually squash or mushroom). here’s a new kind, a successful tasty kind for you all to make and eat.



  • 2 tbsp oil +1 tsp
  • pinch of salt
  • 1 small onion, diced
  • 3/4 c. dry white wine (the rest is for you!)
  • 6 c. broth
  • 2 c. arborio rice
  • 1/3 c. peas
  • 4 cloves garlic, minced
  • 1/3 c. pesto (see below if you want to make your own)
  • 1 pkg smoked tempeh, diced
  • 2 tbsp braggs or tamari with 1 tsp oil, 1 tsp maple syrup and 1/2 tsp chili paste
  • cracks of black pepper to serve

heat broth in a pot and keep simmering. toss tempeh with the braggs etc and toss to coat then throw 1 tsp oil in a frying pan and brown on all sides. put aside for later.

meanwhile, in a (different) large pot, heat remaining oil and saute the onion with a pinch of salt and cook until soft, translucent and they start to brown. add garlic and stir quickly (just for a minute). add arborio, and stir to coat. add white wine, stir until absorbed. then slowly ladle in broth (by about 1/3 c. at a time) and stir until it’s all absorbed. don’t rush it! you’re going to be stirring for a while. continue to add broth and stir until absorbed until the broth is gone or the arborio is softened (test one! it should be soft but not mush). add peas and pesto, stir to combine. serve with lots of black pepper and top with tempeh.


  • large bunch of basil
  • 1/3 c. toasted pine nuts
  • 1/2 c. olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 1 tsp dijon
  • pinch of salt

blend it up! whatever is left over can be stored in a container in the fridge.

The Author

vegan foods!

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