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Risotto stands as a timeless staple in Italian cuisine, celebrated for its rich, creamy texture and versatility. This classic dish, traditionally made with Arborio rice, is a canvas for a myriad of flavors, allowing chefs to incorporate seasonal ingredients and personal touches. In this recipe, we take a delightful twist on the conventional risotto by introducing a combination of earthy mushrooms and nutritious lentils. This unique pairing not only enhances the dish's flavor profile but also elevates its nutritional value, making it a wholesome option for vegetarians and those seeking hearty comfort food.

Creamy Mushroom and Lentil Risotto

Indulge in the creamy goodness of this Mushroom and Lentil Risotto, a delightful twist on an Italian classic. Made with Arborio rice, earthy mushrooms, and hearty lentils, this dish is rich in flavor and nutrition. Perfect for vegetarians, it's a complete meal that combines comfort with health benefits. Follow our simple steps to create a creamy, velvety texture that will satisfy your cravings and impress your guests. Enjoy cooking and savor every bite!
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Ingredients
  

1 cup Arborio rice

1 cup green or brown lentils, rinsed and drained

4 cups vegetable broth (or chicken broth)

1 cup dry white wine (optional)

2 cups mushrooms, sliced (like cremini or button)

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter

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

1/2 cup heavy cream (or coconut cream for vegan)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over medium-low heat. Keep it warm as you prepare the risotto.

    Sauté the Aromatics: In a large skillet or pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are soft and browned, about 5-7 minutes. Season with a pinch of salt and pepper.

        Toast the Rice: Add the Arborio rice to the skillet and stir well to coat it with the oil, butter, and mushroom mixture. Cook for about 2-3 minutes until the rice is lightly toasted.

          Deglaze with Wine (Optional): Pour in the dry white wine, if using, and stir until it is mostly absorbed by the rice.

            Incorporate the Lentils: Add the rinsed lentils to the risotto and stir to combine.

              Add Broth Gradually: Start adding the warm vegetable broth, one ladleful at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladle. This process should take about 20-25 minutes, until the rice and lentils are tender and creamy.

                Finish the Risotto: Once the rice is cooked, stir in the heavy cream, grated Parmesan cheese, and dried thyme. Adjust the seasoning with salt and pepper to taste.

                  Garnish and Serve: Remove the risotto from the heat. Serve it garnished with freshly chopped parsley for a pop of color and extra flavor.

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings