Lemon Risotto With Tempeh
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 ⓘ
Instructions
- 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.
- 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 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.
Nutrition & Diet Analysis (per serving)
986
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).