Lemon risotto with tempeh
Soy and lemon are so nice together, they give this recipe a nice fresh springy flavor.
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
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
- Add tempeh and saute 4 minutes or until golden brown.
- Remove from pan and cool slightly.
- Bring vegetable bouillon to a simmer in a medium saucepan.
- Heat soy margarine and oil in a large saucepan over medium-high heat.
- 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 the tempeh pieces.
- Add the lemon juice.
- Shortly before serving add the chipped parsley and mix well.
- Season to taste with salt and white pepper.
- Serve garnished with the chopped spring onion and possibly a slice of lemon.
adapted from Dana Jacobi , Cooking Light, AUGUST 2003