Recipes
Hearty Lentil Risotto
8 servings
40 minutes total
Shopping list
Ingredients
- 3 oz shallots
- 6 cloves garlic
- 8 oz fresh collard greens
- ½ cup dry lentils
- 3 tablespoons olive oil
- 5 oz sliced fresh shiitake mushrooms
- ½ cup Arborio rice
- ½ cup dry white wine (or vegetable stock)
- 6 cups no-salt-added vegetable stock (or broth), divided
- 1 tablespoon umami seasoning
- 1 teaspoon pepper
- 4 tablespoons nutritional yeast, divided
- 2 tablespoons plant-based butter
- 2 tablespoons champagne vinegar
Steps
- Chop shallots and garlic finely. Remove and discard thick stems from collards; slice leaves thinly (about 4 cups). Rinse lentils and drain well.
- Preheat oil in large, deep-sided sauté pan on medium-high 2–3 minutes. Stir in shallots and garlic. Cook and stir 1–2 minutes until shallots begin to soften, then stir in mushrooms. Cook and stir 2–3 minutes until mushrooms begin to soften, then stir in rice and lentils. Cook and stir 2 minutes. Pour in wine and 1 cup stock. Bring to a boil.
- Reduce heat to medium and stir in 1 cup stock. Cook, stirring occasionally, until liquid has been absorbed. Repeat with remaining stock, adding 1 cup at a time until absorbed. Stir in collards, seasoning, pepper, and 3 tablespoons yeast when adding last cup stock. Cook until most liquid is absorbed and collards are desired tenderness.
- Remove pan from heat. Stir in butter and vinegar until blended. Serve topped with remaining 1 tablespoon yeast.
Amount per ⅛ recipe serving: Calories 190, Total Fat 7g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 360mg, Total Carb 26g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%