Soy and lemon are so nice together, they give this recipe a nice fresh springy flavor.

Lemon risotto with tempeh

Serving Size: 4


  • 4 ounces soy tempeh, cut into 1/4-inch cubes
  • 2 cups vegetable bouillon
  • 1 1/2 tablespoons soy margarine
  • 1 tablespoon olive oil
  • 1/3 cup shallots, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 teaspoons lemon zest
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons lemon juice
  • 1/4 cup thinly sliced green onions


  1. Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
  2. Add tempeh and saute 4 minutes or until golden brown.
  3. Remove from pan and cool slightly.
  4. Bring vegetable bouillon to a simmer in a medium saucepan.
  5. Heat soy margarine and oil in a large saucepan over medium-high heat.
  6. Add shallots; sauté 2 minutes or until tender.
  7. Add rice; cook 1 minute, stirring constantly.
  8. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  9. Stir in rind.
  10. Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
  11. Stir in the tempeh pieces.
  12. Add the lemon juice.
  13. Shortly before serving add the chipped parsley and mix well.
  14. Season to taste with salt and white pepper.
  15. Serve garnished with the chopped spring onion and possibly a slice of lemon.


adapted from Dana Jacobi , Cooking Light, AUGUST 2003