4 servings (serving size: 1 cup risotto, 1 ounce tempeh, and 1 tablespoon green onions)
Photo: Karry Hosford
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
How to Make It
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 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.