This Vegan High Protein Mushroom Lentil Risotto is a high protein and satisfying risotto recipe. I have never been a huge risotto fan, only because it would always leave me hangry within an hour because of the lack of protein. I came up with the perfect solution to this - lentils. Brown lentils cook in the same amount of time as white rice so they are the perfect addition to risotto.
This vegan mushroom lentil risotto is a play on classic risotto, but with much more protein and substance than your standard risotto. It is made in one pot and comes together in less than 40 minutes with plenty of leftovers, making it a perfect meal prep option. The most annoying part of this risotto is making sure the rice and lentils do not stick to the pan, so make sure to stir often. In addition, this is a perfect plant based main course for the holidays, I made it for my family last Christmas and it was a huge hit.
This dish is flavorful and rich, despite being made with fairly simple ingredients. It is packed with veggies like mushrooms and kale, making it a nutrient dense vegan dish. Rosemary adds aromatic flavor to this recipe and makes it taste like Christmas. Miso is one of my favorite ingredients to add umami flavor, and it really brings together the flavors in this risotto.
I love lentils. For another delicious lentil recipe try my lentil burrito bowl or my asian inspired lentil salad.
What ingredients do I need for this risotto?
- mushrooms
- soy sauce
- balsamic vinegar
- garlic
- shallot
- aribo rice
- brown lentils
- nutritional yeast
- lemon
- miso paste
- rosemary
- vegetable or mushroom broth
- kale
Other yummy plant based recipes:
If you try this Vegan High Protein Mushroom Lentil Risotto, please leave me a rating and review on this blog post. Also, tag me on Instagram so I can repost you.
vegan high protein mushroom lentil risotto
Ingredients
- ~3 cups finely chopped mushrooms I used a combination of shikate and baby bella
- 2 tablespoon soy sauce or aminos
- 1 tablespoon balsamic vinegar
- 2 cloves garlic - minced
- 1 shallot - finely chopped
- ½ cup arborio rice
- ½ cup brown lentils
- ¼ cup nutritional yeast
- juice from 1 lemon
- 1 tablespoon white miso paste or sub aminos or soy sauce
- ~1-3 sprigs finely chopped fresh rosemary or ~½-1 tablespoon dried rosemary adjust to your preference
- 4 cups mushroom or vegetable broth
- salt/pepper to taste
- ~3 cups finely chopped kale
Instructions
- Heat oil or butter over medium heat in a large pot. Add mushrooms, soy sauce and balsamic. Cook for about 6 minutes or until the mushrooms are softened. Remove mushrooms from pot and set aside.
- Add more oil to the pot along with the garlic and shallot. Cook for 5 minutes.
- Add rice, lentils, yeast, lemon juice, miso, rosemary and ½ cup of broth. Cook until the liquid is absorbed, stirring occasionally so the lentils and rice do not stick to the bottom of the pot. Continue adding ½ cup of broth at a time(while stirring to prevent sticking), letting the risotto absorb most of the liquid before adding more. Total cooking time will be about 35 minutes, or until rice and lentils have softened.
- Once risotto is done cooking, add kale and stir until wilted. Add back in mushrooms and stir until combined. Let cool and serve.
Stephanie says
Excellent! We actually followed the recipe (which I rarely do). 🙂 Turned out great. Thank you for sharing!
Kristi says
Thanks Stephanie!
Kiki says
this is so unbelievably delicious, i presoaked the lentils for 20 mins in hot water and used a little less vegetable broth in the final cooking process. turned out perfect
Kristi says
Thank you Kiki!
kelly says
can you use green lentils instead of brown i can never find brown or what lentil would be the best swap?
Nancy says
I made this for Thanksgiving and it was delicious. I used a homemade mushroom stock (homemade veggie stock with dried porcini mushrooms), and a combination of shitakes and cremini mushrooms in the main recipe. I was leery about adding the kale until "just wilted." In my experience, kale needs a bit more time. So, I added the kale about halfway through the cooking and it was fine. The only problem that I had was that the lentils did not adequately soften. I used small brown Umbrian lentils which the package said would cook in 20 minutes, but they were still tough even after 35 minutes. So, next time, I will try soaking them prior to cooking. Also, the prep time for the recipe is probably more like 20 minutes, not 5.
Kristi says
Thank you Nancy! I will add in a note about soaking the lentils - I have personally not had this issue. Happy holidays!
kelly says
this looks perfect! any idea how to modify the recipe to use quinoa instead of arborio to make gluten free?
Kristi says
hi! Rice is gluten free
kelly says
do you know how to swap quinoa for the arborio? yes forgot rice was gluten free just have some quinoa in house already wonder how to make this work with that!?
Reino says
Tried this tonight, AMAZING.
Kristi says
Thank you!
Inne says
Dry lentils or lentils out a can?
Kristi says
dry lentils although I think it would also work with canned if you added them in later on in the recipe.
Kim says
Mine was more brown than yellow. Is it just the lighting?
Kristi says
some broths are darker which will result in a darker risotto
Peter says
Turned out fabulously. Lovely mix of flavor; used portobellos.
Kristi says
Thank you Peter!