Asparagus Risotto with Happy Bacon Tempeh Crumb

Method

1. 1 Mix the tomato paste, balsamic vinegar, and garlic powder together in a small bowl and set aside.
2. 2 Heat a good glug of extra virgin olive oil in a wide pan over a medium heat. Add the crumbled tempeh and cook for 5 minutes until it starts to turn golden.
3. 3 Add the marinade and stir to coat evenly. Cook for a further minute until warmed through and sticky. Set aside.
4. 4 In the same pan, heat another glug of extra virgin olive oil over a medium heat. Add the diced onion and cook for 5–8 minutes until soft and translucent.
5. 5 Add the asparagus stems (reserving the tops for later), season with salt and black pepper, and stir to combine.
6. 6 Add one ladle of warm vegetable stock and let it sizzle and evaporate completely.
7. 7 Add the rice and stir well to combine with the asparagus and onion, toasting for one minute and stirring consistently.
8. 8 Begin adding the vegetable stock two ladles at a time, stirring frequently. Wait until each addition has almost fully evaporated before adding the next — you are not boiling the rice like pasta, you are coaxing it slowly. Keep stirring to prevent the rice from sticking.
9. 9 When the rice is about halfway cooked and still has significant crunch, add the reserved asparagus tops.
10. 10 Continue adding stock and stirring for a further 15 minutes or until the rice is al dente, around 30 minutes total.
11. 11 Turn off the heat. Add the plant butter and stir until melted. Add the nutritional yeast if using and stir through. Season to taste with salt and black pepper.
12. 12 Spoon into bowls and top with the happy bacon tempeh crumb. Serve immediately.