If you’ve ever watched Top Chef then you know risotto carries a ton of baggage in the culinary world. Every season we’re treated to a confident chef’s attempts at making this finicky dish under extreme stress and time constraints -- only to folly and get eliminated.
When time runs out it is usually too liquidy, other times the risotto comes out dry and burnt from cooking from a chef forgetting about it.
Contestants and show enthusiasts alike call this the ‘risotto curse,’ and it is a thing of lore. It happens without fail, and I think this is one of the reasons why home cooks are intimidated to cook risotto.
I’ve played around with my own version of risotto for fun because I am unable to eat most due to my dairy allergies. Bone broth goes well with just about any dish you cook in the winter, so why not give it a try?
What follows is a veggie packed lentil risotto cooked in bone broth or our new vegan organic mushroom broth if you are plant based.
Lentils are full of b vitamins, fibre and are a decent source of protein. Bone broth provides collagen. The vegetables provide a ton of fibre and vitamin c.
This spin on risotto has an amazing flavour and texture. It’s nourishing without any bloat and best of all, it’s easy to make!
I’ve tested this recipe with both chicken bone broth and our vegan organic mushroom broth with great results. The mushroom version is a bit richer.
1 C red lentils
1 C sprouted wild rice
500-750 ml organic chicken bone broth OR vegan mushroom broth
1 tbsp olive oil
1 onion, finely chopped
2-3 garlic cloves, crushed
2 celery sticks, chopped
1 medium carrot, chopped
1 tsp ground cumin
4-6 mushrooms, sliced
3 tbsp coarsely chopped fresh cilantro, plus extra to garnish
pepper to taste
nutritional yeast to garnish
- Cook the lentils in a saucepan of boiling water for 15 minutes or until half cooked. Strain and set aside.
- Place the bone broth or mushroom broth in the saucepan and bring to light simmer point over medium heat. Lower the heat so the bone broth is simmering gently.
- Heat oil in a large pot or saucepan and add the onion, carrot and celery. Cook, stirring occasionally, for about 5 minutes or until softened. Add the garlic and cumin. Cook for a further 2 minutes, stirring.
- Add the mushrooms, rice and lentils, and stir to mix.
- Pour in ladleful of the hot bone broth or mushroom broth. Bring all the contents of your large pot or saucepan to a gentle boil and bubble until most of the liquid has been absorbed, stirring frequently.
- Add another ladleful of bone broth and cook until it is absorbed, stirring frequently.
- Repeat this gradual addition of the hot broth until it has all been added -- about 30 minutes.
- Stir in the chopped cilantro and season with pepper to taste.
- You’re done! Enjoy as a side dish for dinner or with a small salad or grilled vegetables for lunch.