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Vegan Lentil Risotto Recipe

A creamy, dairy-free risotto packed with protein-rich lentils and fresh herbs, perfect for a quick vegan dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Arborio rice – 1 cup
  • Cooked green lentils – 1 cup
  • Vegetable broth – 4 cups
  • Olive oil – 2 tablespoons
  • Onion finely chopped – 1 small
  • Garlic minced – 2 cloves
  • Nutritional yeast – 3 tablespoons
  • Lemon zest – 1 teaspoon
  • Fresh parsley chopped – 2 tablespoons
  • Salt – 1 teaspoon
  • Black pepper – ½ teaspoon

Method
 

  1. Heat olive oil in saucepan over medium heat; sauté onion and garlic until translucent, about 5 minutes.
  2. Stir in Arborio rice; toast for 2 minutes until slightly translucent.
  3. Add vegetable broth one cup at a time, stirring continuously until absorbed before next addition.
  4. When rice is creamy and tender, stir in cooked lentils, nutritional yeast, lemon zest, salt, and pepper.
  5. Remove from heat, mix in fresh parsley, and serve immediately for max creaminess.

Notes

🧮 Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 15g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 20%
  • Vitamin A: 15%
  • Vitamin C: 10%
  • Calcium: 8%
  • Folate: 22%

📝 Additional Notes/Tips

  • Stir gently to avoid risotto clumps that scream “amateur hour.”
  • Add a splash of white wine for an adult upgrade.
  • Use homemade broth for next-level flavor or store-bought for speed.
  • Leftovers reheat well but best fresh and creamy.
  • Nutritional yeast provides cheesy vibes without the dairy drama.