Vegan Lentil Risotto Recipe
A creamy, dairy-free risotto packed with protein-rich lentils and fresh herbs, perfect for a quick vegan dinner.
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
Instructions
- Heat olive oil in saucepan over medium heat; sauté onion and garlic until translucent, about 5 minutes.
- Stir in Arborio rice; toast for 2 minutes until slightly translucent.
- Add vegetable broth one cup at a time, stirring continuously until absorbed before next addition.
- When rice is creamy and tender, stir in cooked lentils, nutritional yeast, lemon zest, salt, and pepper.
- 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.