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

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.

How to Make It

Step 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.

Step 2

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 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.

Ratings & Reviews

Amy's review

February 16, 2016
Just made this. Used vegetable broth instead of chicken broth and it was so good. The tempeh goes perfectly with the lemon, green onions and parsley in this risotto. will make again.

Jessicahf's Review

February 19, 2011
Really love this. It's a favorite of ours. I love the combo of the tempeh in the risotto