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At its core, risotto is an Italian rice dish that embodies comfort and culinary tradition. Unlike standard rice preparations, risotto is characterized by its creamy, almost risotto-like texture, achieved through a specific cooking method. Traditionally, risotto is made using Arborio rice, a short-grain variety known for its high starch content. This unique property is what allows risotto to reach that coveted creaminess without the addition of heavy creams or excessive fats.

Creamy Mushroom and Lentil Risotto

Discover the magic of Creamy Mushroom and Lentil Risotto, a warming dish that transforms traditional Italian cuisine into a hearty, nutritious meal. This recipe combines the creamy texture of Arborio rice with protein-packed lentils and savory mushrooms, perfect for any dietary preference, including vegetarian and vegan. With step-by-step instructions, you'll learn how to create this flavorful risotto that's not just satisfying but also a delicious centerpiece for any gathering. Enjoy the comforting embrace of this culinary delight!
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Ingredients
  

1 cup Arborio rice

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth (plus more if needed)

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups mushrooms (cremini or button), sliced

1/2 cup dry white wine (optional, can be omitted for a non-alcoholic version)

1 cup heavy cream or coconut cream for a vegan alternative

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 (finely chopped)

Salt and pepper, to taste

Fresh parsley or basil, for garnish

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over low heat until warm. This warm broth will be essential for gradually cooking the risotto.

    Cook the Lentils: In another pot, cook the rinsed lentils according to the package instructions until tender but still firm (approximately 15-20 minutes). Once cooked, drain and set aside.

      Sauté Aromatics: In a large skillet or heavy-bottomed pot, heat olive oil or butter over medium heat. Add the finely chopped onion and sauté for 5 minutes, or until translucent. Next, incorporate the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is aromatic.

        Add Mushrooms: Stir the sliced mushrooms into the pan, cooking them for about 5-7 minutes until they soften and their moisture evaporates. Season the mixture with salt, pepper, and thyme to enhance the flavors.

          Toast the Rice: Add the Arborio rice to the skillet, stirring enthusiastically to coat it with the oil and ensuring it is heated evenly (2-3 minutes). If you’re using white wine, pour it in now and allow it to simmer until it is mostly evaporated, adding a touch of depth to the dish.

            Incorporate Broth: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the rice absorbs the majority of the liquid before adding the next ladle. This mindful process will take about 20-25 minutes, and it’s key to achieving a creamy texture.

              Add Lentils and Cream: Once the rice reaches a creamy consistency and is al dente, gently fold in the cooked lentils and heavy cream. Allow the risotto to simmer for an extra 5 minutes, ensuring everything is heated through and coated in a luscious creaminess.

                Finish with Cheese: Remove the skillet from heat. Stir in the grated Parmesan cheese or nutritional yeast, mixing well. Taste and adjust seasoning with additional salt and pepper as necessary.

                  Serve: Spoon generous portions of the creamy mushroom and lentil risotto into individual bowls. Garnish each serving with a sprinkle of freshly chopped parsley or basil for a burst of freshness. Serve immediately and indulge in this comforting dish!

                    Prep Time, Total Time, Servings:

                      15 minutes | 40 minutes | Serves 4