Lemon Risotto With Tempeh Recipe

Name: Lemon Risotto With Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 ounces soy tempeh, cut into 1/4-inch cubes; 4 cups fat-free, less-sodium chicken broth; 1 1/2 tablespoons butter; 1 tablespoon olive oil; 1/3 cup finely chopped shallots; 1 cup Arborio rice; 1/2 cup dry white wine; 2 teaspoons grated lemon rind; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoons fresh lemon juice; 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese; 1/4 cup thinly sliced green onions

Servings: persons

Cooking spray
4 ounces soy tempeh, cut into 1/4-inch cubes
4 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons butter
1 tablespoon olive oil
1/3 cup finely chopped shallots
1 cup Arborio rice
1/2 cup dry white wine
2 teaspoons grated lemon rind
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced green onions

1
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add tempeh; saute 4 minutes or until golden brown. Remove from pan; cool slightly.
2
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3
Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add shallots; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in rind. Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in parsley and juice. Remove from heat; stir in cheese. Top with tempeh and green onions.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 4 ounces soy tempeh, cut into 1/4-inch cubes, 4 cups fat-free, less-sodium chicken broth, 1 1/2 tablespoons butter, and more.

Yes, Lemon Risotto With Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Risotto With Tempeh

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