Lemon Risotto with Tempeh

Lemon Risotto with Tempeh
Photo by Karry Hosford


  • 1/3 cup finely chopped shallots
  • 1 tablespoon olive oil
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ½ cup chopped fresh flat-leaf parsley
  • 2 teaspoons grated lemon rind
  • 4 ounces soy tempeh, cut into 1/4-inch cubes
  • Cooking spray
  • + 6 more ingredients
    • ¼ cup thinly sliced green onions
    • 4 cups fat-free, less-sodium chicken broth
    • 1 ½ tablespoons butter
    • 2 tablespoons fresh lemon juice
    • 1 cup Arborio rice
    • ½ cup dry white wine

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add tempeh; sauté 4 minutes or until golden brown. Remove from pan; cool slightly. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat butter and oil in a large saucepan over medi...

View full recipe at My Recipes


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