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Lentil and Mushroom Risotto with Herb-Infused Olive Oil
Lentil and Mushroom Risotto with Herb-Infused Olive Oil

Lentil and Mushroom Risotto with Herb-Infused Olive Oil
A sophisticated risotto combining earthy lentils and mushrooms, elevated with herb-infused olive oil.
Lentil and Mushroom Risotto with Herb-Infused Olive Oil
Ingredients:
1
Servings
  • 100
    g
     arborio rice
  • 50
    g
     brown lentil
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 500
    ml
     vegetable broth
  • 20
    g
     parmesan cheese
  • 5
    g
     thyme
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Lentil and Mushroom Risotto with Herb-Infused Olive Oil
Instructions:
  1. Heat olive oil in a large pan over medium heat.
  2. Sauté chopped onion and minced garlic until translucent, about five minutes.
  3. Add sliced mushrooms and cook until they release their moisture and begin to brown.
  4. Stir in arborio rice and cook for two minutes until the rice is lightly toasted.
  5. Add brown lentils and stir to combine.
  6. Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
  7. Continue this process for about twenty minutes until the rice is creamy and al dente.
  8. Stir in grated parmesan cheese and season with salt and pepper to taste.
  9. Garnish with fresh thyme leaves and a drizzle of herb-infused olive oil before serving.
Nutrition Per Serving 875 g Per 100g
Energy 495.3 kcal 57 kcal
Protein 21.4 g 2.4 g
Fibre 10.2 g 1.2 g
Salt 3.9 g 0.4 g
Sugar 8.2 g 0.9 g
Carbohydrates 59.8 g 6.8 g
Fat 21 g 2.4 g
Environmental Per Serving 875 g Per 100g
CO2 7.5 kg 0.9 kg
Water 23.6 l 2.7 l
  • 100
    g
     arborio rice
  • 50
    g
     brown lentil
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 500
    ml
     vegetable broth
  • 20
    g
     parmesan cheese
  • 5
    g
     thyme
1
Servings
0

Heat olive oil in a large pan over medium heat.

Sauté chopped onion and minced garlic until translucent, about five minutes.

Add sliced mushrooms and cook until they release their moisture and begin to brown.

Stir in arborio rice and cook for two minutes until the rice is lightly toasted.

Add brown lentils and stir to combine.

Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

Continue this process for about twenty minutes until the rice is creamy and al dente.

Stir in grated parmesan cheese and season with salt and pepper to taste.

Garnish with fresh thyme leaves and a drizzle of herb-infused olive oil before serving.

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