Lemon Risotto with Tempeh

Lemon Risotto with Tempeh
Photo by Karry Hosford


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

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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