White Lentil Risotto

Preheat the oven to 400°F. Add 4 cups water and the concentrated vegetable broth to a medium saucepan over medium heat and bring vegetable broth to a simmer. Peel and dice the onion. Peel and mince the garlic.

Trim and halve the Brussels sprouts. Transfer to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 10 to 12 minutes.

Place a large skillet over medium heat with 1 tbsp olive oil. Add the diced onion and minced garlic and cook, stirring occasionally, until softened, about 3 to 5 minutes. Add the arborio rice, white lentils, and a pinch of salt to the skillet and cook, stirring occasionally, until the rice mixture is shiny, 2 to 3 minutes.

Add ½ cup vegetable broth from your saucepan to the skillet with the rice. Stir rice continuously and let the liquid bubble away until it’s almost completely absorbed. Add another ½ cup of broth and again wait for the liquid to be soaked up by the rice. Continue this process, adding ½ cup of broth at a time, until your rice is tender, about 30 to 35 minutes.

Chop the hazelnuts. Zest and halve the lemon. Once the rice is tender and creamy, stir in the butter and white miso paste. Remove risotto from heat and squeeze the lemon juice into the risotto. Taste and adjust seasoning with salt and pepper.

Toss the roasted Brussels sprouts with the lemon zest on the baking sheet. Divide the white lentil risotto between shallow bowls and top with the roasted Brussels sprouts, chopped hazelnuts, and dried cherries. Bon appétit!