Lemon Risotto With Tempeh

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4 ounces soy tempeh, cut into 1/4-inch cubes

4 cups fat-free, less-sodium chicken broth

1 1/2 tablespoons butter

1 tablespoon olive oil

1/3 cup finely chopped shallots

1 cup Arborio rice

1/2 cup dry white wine

2 teaspoons grated lemon rind

1/2 cup chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

1/4 cup thinly sliced green onions

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