Indulge in the comforting embrace of creamy risotto that’s packed with lentils and tomatoes, perfect for a cozy evening!

1

Begin by finely chopping the onion and garlic. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

3

Add the garlic and sauté for another minute, until fragrant.

4

Stir in 1 cup of arborio rice, and cook for about 2 minutes, stirring frequently, to lightly toast the rice.

5

Next, pour in the canned tomatoes (with their juices) and stir well.

6

Add 4 cups of vegetable broth, bring it to a simmer, and then add the lentils.

7

Reduce the heat to low and let it simmer for about 25 minutes, stirring occasionally until the rice is al dente and the lentils are cooked.

8

Once done, remove from heat and stir in 1/2 cup of parmesan cheese, and season with salt and black pepper to taste.

9

Add fresh basil for garnish, and serve warm.

4

• Top with sautéed mushrooms for an earthy flavor.
• Mix in spinach or kale for added nutrients and color.
• Drizzle with a balsamic reduction for a tangy twist.

• Use homemade vegetable broth for richer flavor.
• Stir continuously during the last minutes of cooking for creamier texture.
• Let the risotto sit for a couple of minutes before serving to help thicken.

• fat: 10 grams
• fiber: 12 grams
• protein: 15 grams
• calories: 320
• carbohydrates: 50 grams

This risotto is a healthy choice, providing plant-based protein from lentils, fiber for digestion, and essential nutrients from tomatoes and spinach.

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