Lemon Risotto with Tempeh

Lemon Risotto with Tempeh Recipe
Photo: Karry Hosford
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.

Yield:

4 servings (serving size: 1 cup risotto, 1 ounce tempeh, and 1 tablespoon green onions)

Recipe from

Cooking Light

Nutritional Information

Calories 426
Caloriesfromfat 29 %
Fat 13.5 g
Satfat 6.3 g
Monofat 5 g
Polyfat 0.6 g
Protein 19.6 g
Carbohydrate 53.2 g
Fiber 3.5 g
Cholesterol 23 mg
Iron 2.1 mg
Sodium 770 mg
Calcium 278 mg

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

Preparation

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.

Note:

Dana Jacobi,

August 2003
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