Spinach Risotto with Tempeh

A quick and efficient risotto with soy tempeh for even more deliciousness

Spinach Risotto with Tempeh


For 2 people

  • 100gr of soy tempeh (which is equivalent to our round tempeh)
  • a cup of rice
  • 2 large handfuls of fresh spinach
  • 2 parsnips
  • 1/4 daikon
  • a clove of garlic
  • the juice of 1/2 lemon
  • salt, to taste
A fresh soy tempeh made with our Domingo fermenter
Pure and beautiful mycelium


  1. In a pot, cook your rice in twice its volume of water with the fresh spinach
  2. Dice your tempeh and parsnips and fry them in a pan with oil
  3. Chop your garlic and add it to the rice and spinach when cooked
  4. Also add lemon juice and a little salt
  5. Cut your daikon into thin slices for dressing
  6. Arrange everything in a plate. Add some seeds if you have
  7. Enjoy!