White Lentil Risotto

Add 5½ (11 cups) cups water, just half of the bouillon cube, and the miso paste to a large pot over medium heat. Bring the broth to a simmer. Peel the shallots. Thinly slice one and mince the other. Peel and mince the garlic. Trim about 1 inch off the broccolini stems.

Place a large skillet over medium heat with 1 tbsp (2 tbsp) olive oil. Add the minced shallot and garlic and cook, stirring often, until softened, about 3 to 5 minutes. Add the rice and lentils and cook, stirring occasionally, until the grains are shiny, about 2 to 3 minutes.

Add ½ cup (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 ½ cup (1 cup) of broth, stirring frequently, and cook until it’s almost all absorbed. Continue this process, adding ½ cup (1 cup) of broth at a time, until your rice is tender, about 35 to 40 minutes.

Place a medium skillet over medium heat with the walnuts. Toast the nuts, tossing occasionally, until aromatic and toasted, about 3 to 5 minutes. Add the toasted walnuts to a medium bowl and add as many sliced shallots as you’d like, currants, Champagne vinegar, and a pinch of salt. Stir the walnut current agrodolce.

Return the skillet to medium-high heat with 2 tsp (4 tsp) olive oil. Once hot, add the broccolini and a pinch of salt and pepper. Add 2 tbsp (¼ cup) water, cover, and cook until tender, about 3 to 5 minutes. Remove the cover and cook until all of the water has evaporated and the broccolini browns in places, about 3 to 5 minutes more.

Halve the lemons. Once the rice is tender, stir in the butter and remove the skillet from heat. Add half the lemon juice to the risotto. Taste and adjust seasoning with more lemon juice, salt and pepper. Divide the white lentil risotto between shallow bowls and top walnut currant agrodolce. Serve with broccolini. Bon appetit!