White Lentil Risotto

with Broccolini & Walnut Currant Agrodolce

dinner

White Rice Walnuts Nuts Lentils Lemon Fruit Broccolini Beans/Legumes Dinner Italian High-Protein Gluten-Free <600 Calories Comfort Foods
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
580
FAT
17g
CARBOHYDRATES
103g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 Not-Chick'n™ Bouillon Cube
  2. 2 tbsp white miso paste
  3. 2 shallots
  4. 2 garlic cloves
  5. 6 oz broccolini
  6. ½ cup arborio rice
  7. ½ cup ivory lentils
  8. ¼ cup walnuts
  9. 2 tbsp currants
  10. 2 tbsp Champagne vinegar
  11. 1 lemon
  12. 1 tbsp vegan butter
  13. 1 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. ½ cup dry white wine (optional)*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nut (walnut)
Nutrition

TOOLS

  • Medium skillet
  • Large skillet
  • Large pot

INSTRUCTIONS

1
Make the broth

Add 5½ cups water, just half the bouillon cube, and the white miso paste to a large pot over medium heat. Bring broth to a simmer. Peel the shallots, thinly slice one shallot, and mince the other shallot. Peel and mince the garlic cloves. Trim 1 inch off the broccolini stems.

2
Start the risotto

Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced shallot and minced garlic. Cook, stirring often, until softened, 3 to 5 minutes. Add arborio rice and ivory lentils to the skillet. Cook, stirring occasionally, until the grains are shiny, 2 to 3 minutes.

3
Add the broth

Add ½ cup vegetable broth from your pot to the skillet and let simmer. Stir until the liquid has mostly evaporated, 3 to 5 minutes. Repeat, adding ½ cup broth at a time, until the rice is tender, 35 to 40 minutes.

4
Prepare the agrodolce

Add the walnuts to a medium skillet over medium heat and toast, tossing occasionally, until aromatic, 3 to 5 minutes. Add toasted walnuts, currants, Champagne vinegar, just half the sliced shallot, and a pinch of salt to a medium bowl. Stir the walnut currant agrodolce and set aside.

5
Cook the broccolini

Return the skillet to medium-high heat with 2 tsp olive oil. Add broccolini and a pinch of salt and pepper, and toss to coat. Add 2 tbsp water, cover, and cook broccolini until tender, 3 to 5 minutes. Uncover, and cook until water has evaporated and broccolini browns in places, 3 to 5 minutes.

6
Finish and serve

Halve the lemon. Once the rice is tender, add the butter, stir, and remove the skillet from heat. Add lemon juice to the risotto. Taste, and add salt and pepper as necessary. Divide the white lentil risotto between shallow bowls and top with broccolini and walnut currant agrodolce. Dig in!