Lemon Risotto with Tempeh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Soy and lemon pair elegantly in this golden risotto. Sautéed tempeh adds an earthy flavor reminiscent of chanterelles and provides 6 grams of soy protein per serving. Vary the flavor with Asiago or pecorino cheese. 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 |
Directions:
1. 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.
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; sauté 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.
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