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Risotto, a quintessential Italian dish, is known for its creamy texture and rich flavors that warm the soul. This versatile dish has captured the hearts of food lovers around the world, transcending cultural boundaries and evolving into countless variations. Among these, the creamy mushroom and lentil risotto stands out for its delightful combination of earthy flavors and nourishing ingredients. With the increasing emphasis on plant-based diets, this recipe not only satisfies the palate but also provides a plethora of health benefits, making it a perfect choice for both vegetarians and those looking to incorporate more wholesome meals into their diet.

Creamy Mushroom and Lentil Risotto

Indulge in the delightful flavors of creamy mushroom and lentil risotto, a comforting dish that's perfect for any occasion. This recipe combines hearty lentils and earthy mushrooms for a nutritious twist on classic risotto, making it suitable for plant-based diets. With its rich, creamy texture and mouth-watering taste, it's sure to satisfy both vegetarians and meat-lovers alike. Discover a step-by-step guide to create this culinary masterpiece that warms the soul!
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Ingredients
  

1 cup Arborio rice

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth (plus more as needed)

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups mushrooms (cremini or button), sliced

1/2 cup dry white wine (optional)

1 cup heavy cream or coconut cream for a vegan version

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan version)

3 tablespoons olive oil or unsalted butter

1 teaspoon dried thyme or 1 tablespoon fresh thyme

Salt and pepper, to taste

Fresh parsley or basil, for garnish

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat. This will be used later for cooking the risotto.

    Cook the Lentils: In a separate pot, cook the lentils according to the package instructions until tender but not mushy (about 15-20 minutes). Drain and set aside.

      Sauté Aromatics: In a large skillet or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

        Add Mushrooms: Stir in the sliced mushrooms and cook until they are softened and their liquid has evaporated (about 5-7 minutes). Season with salt, pepper, and thyme.

          Toast the Rice: Add the Arborio rice to the skillet. Stir well to coat the rice in the oil and ensure it's heated through (about 2-3 minutes). If using white wine, pour it in now and let it simmer until mostly evaporated.

            Incorporate Broth: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process will take about 20-25 minutes.

              Add Lentils and Cream: When the rice is creamy and al dente, stir in the cooked lentils and the heavy cream. Stir well and let it simmer for another 5 minutes until everything is heated through and coated in creaminess.

                Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese or nutritional yeast, adjusting seasoning with salt and pepper as needed.

                  Serve: Spoon the creamy mushroom and lentil risotto into bowls. Garnish with freshly chopped parsley or basil. Serve immediately and enjoy!

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | 4 servings