How long does Creamy Spinach and Lentil Risotto take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking, most of it stirring the Arborio rice.

Is Creamy Spinach and Lentil Risotto vegetarian?

Yes, it is vegetarian. It is made with Arborio rice, green lentils, spinach and vegetable stock, with nutritional yeast for a savoury finish.

Why add the stock one ladle at a time?

Adding it gradually and stirring releases starch from the rice, which gives risotto its creamy texture. Wait until each ladle is absorbed before adding the next.

Can I use grated hard cheese instead of nutritional yeast?

Yes, a finely grated hard cheese gives a similar savoury, cheesy note. Stir it in off the heat at the end so it melts smoothly, and taste before adding more salt.

Can risotto be reheated?

Yes, but it firms up in the fridge. Reheat gently with a splash of stock or water, stirring until loose and piping hot, and eat within two days.

Creamy Spinach And Lentil Risotto Recipe

Name: Creamy Spinach and Lentil Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 Kg Riseria Campanini Arborio Rice, 1Kg; 500G Great Scot Vegetable Broth Mix; 500 G Trs Green Lentils; 1 Bunch Spinach Fresh 1 Bunch; - Biona Capers in Olive Oil; 1 Onion Large 1 Each; 50G Black Garlic Cloves, 50G; 100G Nutritional Yeast Flakes With Added B12, 100G; 250 Ml Trs Lemon Juice 250Ml; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

Italian cuisine · 561 calories

Creamy Spinach and Lentil Risotto recipe

About this recipe

Creamy Spinach and Lentil Risotto is a delightful Italian-inspired dinner that brings comfort and nutrition to your table. Made with Arborio rice, tender green lentils, and fresh spinach, this dish is a protein-packed meal that fits perfectly into a vegetarian lifestyle. The risotto's creamy texture and the herbaceous, tangy notes from nutritional yeast and lemon juice make it a unique and flavor-rich experience. With 99g of protein and 24g of fiber, it's not just delicious but also a powerhouse meal to fuel your body and satisfy your hunger. Ready in just 35 minutes, this recipe is perfect for a cozy evening meal or a special dinner to impress. Serve warm, and enjoy the Mediterranean-inspired flavors in every bite.

Ingredients

1 Kg Riseria Campanini Arborio Rice, 1Kg
500G Great Scot Vegetable Broth Mix
500 G Trs Green Lentils
1 Bunch Spinach Fresh 1 Bunch
- Biona Capers In Olive Oil
1 Onion Large 1 Each
50G Black Garlic Cloves, 50G
100G Nutritional Yeast Flakes With Added B12, 100G
250 Ml Trs Lemon Juice 250Ml
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Dice the onion finely and mince the garlic cloves, setting them aside for cooking.
2. Heat olive oil in a large pan over medium heat and sauté the onion until translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
4. Stir in the Arborio rice and toast it for 2 minutes, ensuring each grain is coated in oil.
5. Gradually add vegetable stock, one ladle at a time, stirring constantly until absorbed before adding the next.
6. Fold in the cooked lentils and let them warm through as the risotto thickens and becomes creamy.
7. Add the spinach leaves and stir gently until wilted, ensuring even distribution throughout the risotto.
8. Sprinkle in nutritional yeast for a cheesy flavor, followed by lemon juice for brightness.
9. Season the risotto with salt and black pepper, tasting to adjust as needed.
10. Remove the pan from heat and let the risotto rest for 2 minutes before serving.
11. Plate the risotto, garnishing with additional nutritional yeast if desired, and enjoy while warm.

How to make Creamy Spinach And Lentil Risotto

Soften the onion and garlic. Finely dice the onion and mince the garlic. Sauté the onion in olive oil over medium heat for about 5 minutes until translucent, then add the garlic for 1 minute, stirring often.
Toast the rice. Stir in the arborio rice and toast it for 2 minutes over medium heat, making sure every grain is well coated in the oil.
Add stock and lentils. Add vegetable stock one ladle at a time, stirring constantly until each addition is absorbed. Fold in the cooked lentils and let them warm through as the risotto thickens and turns creamy.
Add spinach and seasoning. Stir in the spinach until wilted, then add nutritional yeast for a cheesy flavour and lemon juice for brightness. Season with salt and black pepper to taste.
Rest and serve. Take the pan off the heat and rest the risotto for 2 minutes, then plate it with extra nutritional yeast if you like and enjoy while warm.

Frequently asked questions

How long does Creamy Spinach and Lentil Risotto take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking, most of it stirring the Arborio rice.
Is Creamy Spinach and Lentil Risotto vegetarian?: Yes, it is vegetarian. It is made with Arborio rice, green lentils, spinach and vegetable stock, with nutritional yeast for a savoury finish.
Why add the stock one ladle at a time?: Adding it gradually and stirring releases starch from the rice, which gives risotto its creamy texture. Wait until each ladle is absorbed before adding the next.
Can I use grated hard cheese instead of nutritional yeast?: Yes, a finely grated hard cheese gives a similar savoury, cheesy note. Stir it in off the heat at the end so it melts smoothly, and taste before adding more salt.
Can risotto be reheated?: Yes, but it firms up in the fridge. Reheat gently with a splash of stock or water, stirring until loose and piping hot, and eat within two days.