Somehow, after a week of a pretty rigid menu plan, I ended up with two blocks of tempeh left over.
Hmmm…. Well, I could do my tempeh sloppy joes again but that doesn’t sound appealing. Well, then there was that really delicious Sesame Tempeh Quinoa business. But that only made 2-3 servings. I’d like more leftovers than that…
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Lemon Thyme Risotto with Tempeh and Peas
Inspired by this recipe.
- 1 Tbls olive oil
- 8 ounces tempeh, cut into 1/4-inch cubes
- 4 cups chicken broth
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 7 cloves of garlic, sliced
- 1 cup Arborio rice
- 1 cup dry white wine
- 2 cups frozen peas
- 2 teaspoons grated lemon rind
- juice from two lemons
- 1 Tbls thyme
Heat a medium nonstick skillet with oil over medium-high heat. Add tempeh; sauté 4 minutes or until golden brown. Remove from pan.
Heat butter and oil in a large saucepan over medium-high heat until butter melts. Add onion; 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. Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). With the last 1/2 cup, add the frozen peas. When all the broth is used and rice is tender, stir in thyme, rind and juice. Remove from heat. Top with tempeh.
Oh risotto, how I love thee. It always starts the same – with the butter, olive oil, onions, garlic, rice, wine, and broth. And the stirring. It ends the same too – delicious, creamy, and in my tummy.
Start by browning the tempeh.
Remove from pan. Then melt the butter with some olive oil.
Like my new butter dish? (Thanks, Santa!)
And then the onions – the more the merrier.
Then the rice and garlic go in to the pan.
Stir, stir, stir!
Add the wine. Resist the urge to take a swig.
And then the broth.
And more broth.
Then more broth.
With your last 1/2 cup of broth, add the peas.
When the peas are warmed through, add the lemon juice and rind and thyme.
Stir, stir stir! When all the liquid is absorbed, stir in tempeh.
Omit the tempeh, and you still have a fabulous risotto. It almost seems more like an after thought for some added protein. And if you omit the butter and just use olive oil, this recipe is completely vegan.
Risotto in Tuscany – what more can you ask for?