Lemon Risotto with Tempeh

Ingredients

• 1 cup arborio rice 
• 1.5 tablespoons butter 
• 0.5 cup wine dry white
• 4 cups fat-skimmed beef broth fat-free
• 0.5 cup parsley fresh chopped
• 0.3 cup spring onion thinly sliced
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 1 tablespoon olive oil 
• 2 ounces parmesan grated
• 0.3 cup shallots finely chopped
• 4 ounces tempeh cut into 1/4-inch cubes

Equipment

• frying pan
• sauce pan

Directions

1. Heat a medium nonstick skillet coated with cooking spray over medium-high heat.
2. Add tempeh; saut 4 minutes or until golden brown.
3. Remove from pan; cool slightly.
4. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
5. Heat butter and oil in a large saucepan over medium-high heat until butter melts.
6. Add shallots; saut 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. Stir in rind.
9. 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.
10. Remove from heat; stir in cheese. Top with tempeh and green onions.