Butternut Squash & Tempeh Chorizo Risotto (Edit recipe)

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A cosy, nourishing bowl packed with autumn flavour and plant-based goodness. This dish balances creamy brown rice risotto with smoky, spicy tempeh “chorizo” and sweet roasted butternut squash. It’s hearty, vibrant, and the perfect comfort meal that also happens to be packed with protein and fibre.

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PREP TIME

25 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

32

Serves: 4

Ingredients

tempeh chorizo

200 grams Tempeh
1 - 2 tsp Maldon Sea Salt Flakes
1 Tbsp Smoked Paprika
1 Tbsp Sriracha
1 pinch Cumin, Ground
1 pinch Organic Cayenne Pepper - The Spice Lab
2 Tbsp Wheat-Free Tamari
1 Tbsp Apple Cider Vinegar Powder - The Spice Lab
2 Tbsp Ketchup

risotto base

1 Tbsp Extra Virgin Olive Oil
1 whole Onion, finely diced
1 tsp Maldon Sea Salt Flakes
2 cloves Garlic, minced
0.5 tsp Oregano, Dried
0.5 tsp Thyme, Dried
1 cup Brown Rice, risotto rice
2 Tbsp Mirin
850 ml Vegetable Bouillon
1 Tbsp Nutritional Yeast - Thrive Market
1 - 2 Tbsp Oat Creme Fraiche, optional

roasted veegtables

to serve

1 bunch Parsley, Flat Leaf, or coriander, chopped (optional)
4 - 8 pieces Sourdough Bread, toasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Tempeh: Cover the tempeh with water and a generous pinch of sea salt. Bring to a boil, then simmer for 25 minutes. Drain, let cool slightly, and break into bite-sized chunks.
Make the Risotto Base: In a Le Creuset (or any heavy pot), heat olive oil over medium-low heat. Add the diced onion with a pinch of sea salt and gently fry for 10 minutes until softened. Add the minced garlic, oregano, and thyme. Fry for another minute until fragrant. Stir in the brown risotto rice and toast for a minute or two. Add the mirin and let it bubble away. Then pour in the vegetable stock, bring to a boil, cover, and simmer gently for 45 minutes, stirring occasionally.
Roast the Veggies: While the risotto cooks, preheat the oven to 180°C. Toss the cherry tomatoes with olive oil and salt; roast for 25 minutes. Roast the butternut squash chunks for 30 minutes, adding the kale for the final 5 minutes.
Cook the Tempeh Chorizo: Toss the cooked tempeh chunks in smoked paprika, sriracha, cumin, cayenne, tamari, apple cider vinegar, and ketchup. Spread on a lined tray and roast at 180°C for 20–25 minutes until crisp and caramelised.
Bring It All Together: Stir the nutritional yeast into the risotto and add a splash of oat cream for extra richness. Fold in the roasted vegetables and tempeh chorizo. Taste and adjust seasoning with salt and pepper.
Serve: Spoon into bowls and finish with chopped parsley or coriander and a sprinkle of chilli flakes if you like a little heat.

Notes

•For extra depth, try adding a splash of white wine instead of mirin before the stock. •This dish keeps beautifully — store leftovers in the fridge for up to 3 days. •Swap in sweet potato or pumpkin if you don’t have butternut squash. Swap in spinach if you don't have kale. •Make it extra smoky with a dash of liquid smoke or chipotle paste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1287
Fat:	401 g
Carbohydrates:	114 g
Protein:	60 g
Cholesterol:	388 g
Sodium:	32806 mg
Fiber:	393 g
Sugars:	54 g
Sugar Alcohol:	0 g
Calculated per serving.