White Lentil Walnut Risotto
with Roasted Broccoli & Peppers
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- 1 Not Chick'n Bouillon Cube
- 2 tbsp white miso paste
- 1 onion
- 2 garlic cloves
- 6 oz broccoli florets
- 1 yellow bell pepper
- ½ cup arborio rice
- ½ cup ivory lentils
- ¼ cup walnuts
- 1 lemon
- 1 tbsp + 2 tsp vegan butter
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- ½ cup dry white wine (optional)*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
Divide the white lentil risotto between shallow bowls and top with the roasted broccoli, peppers, and chopped walnuts. Bon appetit!