White Lentil Walnut Risotto with Roasted Broccoli & Peppers

White Lentil Walnut Risotto

with Roasted Broccoli & Peppers

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dinner

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SERVINGS
2 6
PREP & COOK TIME
45 min
CALORIES
620
FAT
15g
CARBOHYDRATES
116g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 Not Chick'n Bouillon Cube
  2. 2 tbsp white miso paste
  3. 1 onion
  4. 2 garlic cloves
  5. 6 oz broccoli florets
  6. 1 yellow bell pepper
  7. ½ cup arborio rice
  8. ½ cup ivory lentils
  9. ¼ cup walnuts
  10. 1 lemon
  11. 1 tbsp + 2 tsp vegan butter
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. ½ cup dry white wine (optional)*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Get started
Preheat the oven to 400°F. Add 5 ½ cups water, just half of the bouillon cube, and the miso paste to a small saucepan over medium heat, and bring the broth to a simmer. Peel and dice the onion. Peel and mince the garlic. Cut the broccoli florets into bite-sized pieces. Trim, deseed, and chop the bell pepper into 1 inch pieces.
2
Start the risotto
Add 1 tbsp olive oil to a large skillet over medium heat. Add the diced onion and garlic and cook, stirring often, until softened, about 3 to 5 minutes. Add the rice and ivory lentils to the skillet and cook, stirring occasionally, until the grains are shiny, about 2 to 3 minutes.
3
Add the broth
Add ½ cup of broth from the saucepan to the skillet. Stir the rice frequently and let the liquid bubble away until it’s almost all absorbed. Add another ½ cup of broth, stirring frequently, and cook until it’s almost all absorbed. Continue this process, adding a ½ cup of broth at a time, until your rice is tender, about 35 to 40 minutes.
4
Roast the vegetables
Add the broccoli florets and chopped bell pepper to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 12 to 14 minutes.
5
Finish the risotto
Halve the lemon. Once the rice is tender, stir in the butter. Squeeze the juice from the lemon into the risotto, off of the heat. Taste and adjust seasoning with salt and pepper.
6
Serve
Divide the white lentil risotto between shallow bowls and top with the roasted broccoli, peppers, and chopped walnuts. Bon appetit!