1400 700 b712 vegan tb12 whiterisotto hero

White Lentil Risotto

with Roasted Winter Vegetables, Meyer Lemon & Cashew Gremolata

dinner

This creamy comfort dish gets an update with ivory lentils in lieu of Arborio rice. Sweet roasted golden beets, kohlrabi, and broccoflower make up the bulk of this recipe with a coating of fragrant rosemary oil for added flavor. Cheesy vegan parmesan and our herb, citrus-based gremolata add a final radiance to the meal.

Italian American Dinner Grain Bowl Side Dish Root Vegetables Leafy Greens Hearty Vegetables Fruit High-Protein Gluten-Free Seasonal Menu Winter Recipes Comfort Foods
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
590
FAT
33g
CARBOHYDRATES
58g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 shallot
  2. 2 garlic cloves
  3. ¾ cup ivory white lentils
  4. 1 tbsp vegetable powder
  5. 2 sprigs fresh rosemary
  6. 4 oz broccoflower
  7. 4 oz kohlrabi
  8. 3 oz gold beets
  9. 1/4 oz fresh parsley
  10. 1 Meyer lemon
  11. 2 tbsp cashews
  12. 1 oz frisée lettuce
  13. 2 tbsp vegan parmesan cheese
  14. 1 tbsp vegan butter
  15. 3 tbsp olive oil*
  16. Salt and pepper*
  17. *Not Included

TOOLS

  • Baking sheet
  • Peeler
  • Large skillet with lid

INSTRUCTIONS

1
START THE RISOTTO

Preheat oven to 425°F. Peel and mince shallot. Mince garlic. Place a large skillet over medium heat with 2 tsp olive oil. Once hot, add shallot, cook 1 minute. Stir in half the garlic, cook for 30 seconds. Add lentils, cook for 2 minutes. Stir in vegetable powder and 3½ cups water. Bring to a simmer and cover. Cook on low, stirring occasionally, until most liquid is absorbed, 30 to 35 minutes.

2
KNIFE SKILLS

Pick rosemary from stems and mince the leaves. In a small bowl, mix half the minced rosemary with 2 tbsp olive oil. Peel and chop the beets into ½ inch cubes. Rinse, dry, and chop the broccoflower into large florets. Peel and quarter the kohlrabi. Cut each quarter into thin slices. Transfer vegetables to a baking sheet and toss with rosemary oil, salt, and pepper. Roast until tender, 18 to 22 minutes.

3
MAKE THE GREMOLATA

Rinse and dry the parsley, pick the leaves from the stems, and finely chop. Rinse, dry, and zest the Meyer lemon. Finely chop the cashews. In a small bowl, combine the parsley, lemon zest, cashews, 1 tsp of minced garlic, the remaining minced rosemary, salt, and pepper. Stir and set aside.

4
GET DRESSED

Halve the Meyer lemon. Rinse and dry the frisée. Trim off the end and roughly chop the leaves. In a medium bowl, toss the chopped frisee with the juice from half the Meyer lemon, 1 tsp olive oil, and a pinch of salt and pepper.

5
FINISHING TOUCHES

Check the lentil risotto. The lentils should be tender but not mushy, and there should still be a little liquid in the pan. Add a couple of tablespoons of hot water to loosen it up if needed. Remove from heat and stir in the vegan parmesan and vegan butter. Season to taste with salt and pepper.

6
PLATE IT UP

Divide the white lentil risotto into shallow bowls. Top with the roasted vegetables, frisée, and cashew gremolata. Finish with a squeeze of Meyer lemon juice.