Longevity in a Bowl: Shiitake Mushrooms Risotto with Tempeh and Spinach

by | Jul 12, 2024 | Healthy Living & Longevity, Healthy Living Recipes, Recipe Bank | 0 comments

For over three years, we’ve been perfecting our Arborio risotto recipe, allowing room for creativity and experimentation with plant-based ingredients. While tofu has long been a staple in our dishes, this is our first venture with tempeh. Its drier, firmer texture provides a delightful contrast, and it boasts nearly twice the protein content of tofu, making it a fantastic addition to our meals.

Our search for the perfect risotto rice led us to Arborio, which we consider one of the finest options available. Unlike other rice varieties, such as white or brown rice – which often leave me feeling bloated – Arborio offers a unique creaminess and flavor that elevate our dishes, while also being a good source of carbohydrates for sustained energy and providing essential vitamins and minerals that support overall health.

It’s become a favorite in our kitchen, and we’ve loved cooking with it for years. This shiitake mushroom risotto, enriched with tempeh and spinach, not only delights the palate but also supports longevity and overall well-being. Enjoy this nourishing bowl filled with wholesome ingredients!

Longevity in a Bowl: Shiitake Mushrooms Risotto with Tempeh and Spinach

Ingredients:

Serve 2 people

  • 1/2 small mug of Arborio rice
  • 180g shiitake mushrooms, sliced
  • 3 cloves garlic, chopped
  • 2 shallots ( or 1 medium onion ), finely chopped
  • 3 spring onions
  • 200g tempeh, cut into cubes
  • 100g of spinach, chopped ( Riverford )
  • 1 small red chilli ( for medium heat )
  • 2 tbsp coconut oil
  • 1 tbsp miso paste
  • 1 full mug of warm filtered water
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp nigella seeds
  • 2 spring onions, thinly sliced
  • Himlayan salt and pepper, to taste
  • 2 Lime vedges for serving

Instructions:

1. Marinate the Tempeh:

In a bowl, mix together the miso paste and gluten-free soy sauce. Add the tempeh cubes and toss gently to coat. Allow to marinate for at least 30 minutes.

2. Prepare and Make the Risotto:

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. ( We use Cast Iron Shallow Casserole Lecreuset ). Add the chopped onions and sauté until they are soft and translucent, for about 3-4 minutes. Next, add the washed Arborio rice. In a cup, mix 1 spoon of miso paste with hot water, stirring until the paste dissolves. Pour the mixture over the rice, gently stirring to combine, then cover the skillet with a lid and cook on medium heat for about 10 minutes. Keep an eye on the water level and stir regularly to prevent the rice from sticking to the bottom. This process will take about 20-25 minutes until the rice is creamy and tender but still slightly firm to the bite (al dente).

A wooden spoon stirs chopped onions, green chilies, cumin seeds, and garlic simmering in oil inside a white pot on a stovetop.

3. Cook the Tempeh: 

In a large non-stick frying pan, add the marinated tempeh cubes and cook until they are golden and crispy on all sides, about 3-4 minutes per side. Remove from the skillet and set aside.

4. Sautee Shiitake Mushrooms: 

In the same skillet where you cook tempeh, add extra coconut oil, add 1 chilli, garlics, shiitake mushrooms, a bit of seasonings  – salt and black pepper, stirring every minute for about 5 minutes, or until shiitake mushrooms are tender. Add tempeh now and stir it all together for about 2 minutes to blend both flavours together. Remove cooked shiitake mushrooms and tempeh from a frying pan and into a serving dish.

A pan filled with chopped mushrooms and black cumin seeds being cooked, stirred with a wooden spoon.

5. Blanch Spinach:

Place fresh spinach in a colander. Bring half a liter of water to a boil at 90 degrees Celsius, then pour it over the spinach. Allow the excess water to drain away.

6. Serve & Enjoy:

Once the risotto is cooked, turn off the heat and let it sit covered on the stove for at least 5 minutes. When you’re ready to serve, use a ladle to scoop the risotto onto plates. Top with shiitake mushrooms and tempeh, warm spinach, and fresh spring onions. Serve the risotto immediately, ( garnished with fresh parsley if you like ) Accompany with lime wedges and a drizzle of extra virgin olive oil (or pressed olive oil) on the side for an extra burst of freshness and additional omega-3s in your dish.

A white bowl filled with sautéed mushrooms, spinach, sliced green onions, and chopped walnuts, accompanied by a spoon and knife.

Shiitake mushrooms are known for immune support and contain vitamins B and D, which aid in energy production and bone health. Nigella seeds are rich in antioxidants and have anti-inflammatory properties. Tempeh provides plant-based protein, essential amino acids, and probiotics that support gut health and digestion. Spinach is loaded with vitamins A, C, and K, promoting vision, skin health, and bone density. Together, these ingredients contribute to overall well-being by enhancing immunity, supporting bone health, aiding digestion, and providing essential nutrients that contribute to longevity and a healthy lifestyle.

Savor this flavorful dish as a delightful and nutritious choice to support both body and mind on the path to longevity.

From my health to yours,

Julia xx

Are you ready to start your Healthy Living & Longevity journey?