“Creamy Vegan Nordic Lentil Risotto with Wild Mushrooms and Dill”
This delectable, vegan lentil risotto recipe infused with wild mushroom flavors and aromatic dill is perfect for an easy Nordic lunch or dinner. With its mouthwatering texture and captivating presentation, this dish offers a sensory experience that will delight your senses.
Allergens
None
Ingredients
- 1. 1 cup green lentils (uncooked) 2. 3 cups vegetable broth 3. 8 oz wild mushrooms (such as porcini or chanterelle), sliced 4. 1 small onion, finely chopped 5. 2 cloves garlic, minced 6. 2 tbsp olive oil 7. 1/2 cup dry white wine 8. 1 cup Arborio rice 9. 1/2 cup nutritional yeast 10. 1/4 cup fresh dill, chopped 11. Salt and pepper to taste
Instructions
- Rinse the lentils in a fine mesh strainer under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 30 40 minutes or until lentils are tender but not mushy. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Add the wild mushrooms to the skillet with the onions, cook for 5 7 minutes or until mushrooms release their juices and begin to brown. Season with salt and pepper. Transfer the mushroom mixture to a bowl and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the Arborio rice and toast for 1 2 minutes, stirring constantly to prevent burning. Pour in the white wine, stirring until fully absorbed.
- Gradually add the cooked lentils and vegetable broth to the rice, stirring continuously and allowing each addition to be absorbed before adding more. Continue this process until all liquid has been incorporated and the risotto is creamy and thickened.
- Stir in the nutritional yeast, cooked mushroom mixture, and fresh dill. Adjust seasoning with salt and pepper as needed. Remove from heat.
- Serve immediately, garnished with additional dill sprigs if desired.
Chef’s Insight
1. To add a touch of smokiness to the dish, you can roast the mushrooms under the broiler instead of sautéing them on the stovetop.
Notes
1. This recipe can be made gluten-free by using brown rice or barley instead of Arborio rice. 2. To make this dish more creamy, use cashew cream in place of nutritional yeast for a richer texture.