Creamy Lentil & Artichoke “Risotto”
Prep Time: 10 Minutes
Total Time: 25 Minutes
Servings: 10
A protein-packed risotto that wins as an entree - lentils are slow-simmered in stock and combined with artichoke, onion, garlic, coconut milk, kale, and Parmesan.
Ingredients
Directions
Nutrition
Ingredients
3 cups (750 mL) whole red lentils, uncooked, rinsed
2 quarts (2 L) vegetable stock
3 cups (750 mL) marinated artichoke hearts, drained and roughly chopped
2 cups (500 mL) yellow onion, small dice
1 ½ cups (375 mL) Riesling white wine
1 ½ cups (375 mL) coconut milk
Directions
- In a large heavy bottomed pot, add lentils and vegetable stock and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes.
- In a large rondeau, add artichoke hearts and sauté until they begin to brown and crisp slightly. Add onion and garlic and cook until onions are translucent and aromatic.
- Deglaze the rondeau with wine and add coconut milk. Reduce heat to medium-low. Let the liquid reduce for 2 minutes, then add lentils and any remaining cooking liquid.
- Cover pot and let cook for 5 minutes. Stir in kale and cheese and cook until creamy and kale is tender.
- Taste and adjust seasoning as desired. Serve warm.
Nutritional Information
- Serving Size: 2 cups (500 mL)
- Per serving:
- Calories 440
- Total Fat 11 g
- Saturated Fat 4 g
- Cholesterol 10 mg
- Carbohydrates 52 mg
- Dietary Fibre 11 g
- Sugar 6 g
- Protein 24 g
- Sodium 970 mg
- Potassium 867 mg
- Folate 17 mcg
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