Squash and Saffron Risotto with Crispy Lentil Tempeh

Autumn brings shorter days, but it also brings pumpkins. This Squash and Saffron Risotto with Crispy Lentil Tempeh turns that rich, golden, sweet vegetable into something sophisticated, combining earthy flavours with the umami touch of fermented lentil tempeh.

In Switzerland, pumpkin markets are a popular seasonal attraction where locals and tourists flock to admire the colourful array of pumpkins on display. With so many different shapes, sizes, and varieties to choose from, picking the perfect pumpkin can be a daunting task. From small decorative pumpkins to massive carving pumpkins, the options seem endless.

We went to La ferme de la Coulette, next to Ragi. I'm not an expert on pumpkins so I went for the most orange and rounded pumpkin 😅 Fun fact: La Coulette won the 2023 year's contest for the biggest pumpkin in Switzerland!

Ingredients:

For the Risotto:

• 1 medium butternut squash (about 500g), peeled and diced

• 1 1/2 cups arborio rice

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1/2 cup dry white wine (optional, or substitute with vegetable broth)

• 4 cups vegetable broth

• 1/4 tsp saffron threads

• 1/2 cup nutritional yeast

• 2 tbsp olive oil

• 2 tbsp vegan butter (optional)

• Salt and pepper, to taste

• 1 tbsp dried thyme

For the Crispy Lentil Tempeh:

• 200g lentil tempeh, cubed (You can buy it HERE)

• 2 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1/2 tsp smoked paprika

• 1 tsp maple syrup

• Salt and pepper, to taste

For Garnish:

• Fresh thyme or parsley

• Toasted pumpkin seeds

• Balsamic vinegar cream

Instructions:

1. Roast the Squash: Preheat the oven to 200°C. Toss the diced squash with 1 tbsp olive oil, dried thyme, salt, and pepper. Roast for 25-30 minutes until caramelized and tender.

2. Prepare the Crispy Tempeh: Mix tempeh cubes with soy sauce, smoked paprika, maple syrup, and 1 tbsp olive oil. Sauté in a pan for 5-7 minutes until crispy, or bake in the oven for 10 minutes. Set aside.

3. Infuse the Broth: Steep saffron threads in 1/4 cup of the warm vegetable broth for 10 minutes. Keep the rest of the broth warm on the stove.

4. Cook the Risotto: In a large pan, heat 2 tbsp olive oil and vegan butter (if using). Sauté the onion and garlic until softened. Add the rice and toast for 2 minutes. Stir in the wine (if using) and cook until mostly evaporated. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed (about 18-20 minutes). Mix in the saffron broth, roasted squash, and nutritional yeast.

5. Finish and Serve: Top the risotto with crispy tempeh. Garnish with fresh thyme or parsley, toasted pumpkin seeds, and a drizzle of balsamic vinegar cream.

Enjoy this rich, seasonal risotto that brings together the bold flavours of saffron, roasted squash, and crispy lentil tempeh. Whether you’re cooking for yourself or sharing with friends, this is the kind of meal that makes the cooler months something to look forward to.