White Lentil Walnut Risotto

Preheat the oven to 400°F. Add 12 cups water, just 1 ½ of the bouillon cubes, and the miso paste to a medium saucepan over medium heat, and bring the broth to a simmer. Peel and dice the onions. Peel and mince the garlic. Cut the broccoli florets into bite-sized pieces. Trim, deseed, and chop the bell pepper into 1 inch pieces.

Add 3 tbsp olive oil to a large pot 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.

Add 1 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 1 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.

Add the broccoli florets and chopped bell peppers to 1 or 2 baking sheets and toss with 2 tbsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 15 to 18 minutes.

Halve the lemons. Once the rice is tender, stir in the butter. Squeeze the juice from the lemons into the risotto, off of the heat. Taste and adjust seasoning with salt and pepper.

Divide the white lentil risotto between shallow bowls and top with the roasted broccoli, peppers, and chopped walnuts. Bon appetit!