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    Home » Lunch and Dinner

    Vegan High Protein Mushroom Lentil Risotto

    Published: Nov 22, 2020 · Modified: Nov 18, 2022 by Kristi · This post may contain affiliate links · 16 Comments

    Jump to Recipe·Print 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 High Protein Mushroom Lentil Risotto is a high protein and satisfying risotto recipe.

    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.

    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:

    • Fall harvest salad
    • Cauliflower salad sandwich
    • One pot mushroom pasta

    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.

    Print

    Vegan High Protein Mushroom Lentil Risotto

    vegan high protein mushroom lentil risotto

    ★★★★★

    5 from 10 reviews

    • Author: Kristi Roeder
    • Prep Time: 5
    • Cook Time: 40
    • Total Time: 45 minutes
    Scale

    Ingredients

    This makes 4-5 servings

    • ~3 cups finely chopped mushrooms (I used a combination of shikate and baby bella)
    • 2 tbsp soy sauce or aminos
    • 1 tbsp 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 tbsp white miso paste (or sub aminos or soy sauce)
    • ~3-4 sprigs finely chopped fresh rosemary or ~1 tablespoon dried rosemary (adjust to your preference)
    • 4 cups mushroom or vegetable broth
    • salt/pepper to taste
    • ~3 cups finely chopped kale

    Instructions

    1. 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.
    2. Add more oil to the pot along with the garlic and shallot. Cook for 5 minutes.
    3. 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.
    4. Once risotto is done cooking, add kale and stir until wilted. Add back in mushrooms and stir until combined. Let cool and serve.

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    Reader Interactions

    Comments

    1. Amanda Jansen van Rensburg

      December 22, 2021 at 11:59 pm

      So delicious! My first attempt at risotto and my husband absolutely loved it!!! I highlighted recommend this recipe… I accidentally made the mushrooms a little small but still the taste was heavenly ?

      ★★★★★

      Reply
      • kroeder77

        December 26, 2021 at 8:14 pm

        thank you amanda!

        Reply
      • Juliana Silva

        November 23, 2022 at 3:54 am

        I love this receptor! It has so much flavor and it’s really fun to make. It also makes you you feel really satisfied!!
        I really recommend it

        Reply
    2. Danielle Brogan

      December 28, 2021 at 2:11 pm

      Made this recipe for the first time last night and will definitely be making it again! The flavor was amazing and the ingredients were simple which I love. Excited to make this again and try out other recipes.

      ★★★★★

      Reply
    3. Miranda N

      January 03, 2022 at 7:57 pm

      This recipe was amazing! Obsessed with it, I definitely want to make it again! Thank you so much 🙂

      ★★★★★

      Reply
      • Denise

        November 12, 2022 at 2:28 pm

        I love love looooove this recipe! Never would've thought of cooking mushrooms in balsamic vinegar and soy sauce but man it really opens up a whole new angle to umami-ing mushrooms! Have made this several times and it's always amazing! 😍

        ★★★★★

        Reply
        • Kristi

          November 12, 2022 at 4:18 pm

          Thank you Denise!

          Reply
    4. Antonia H

      January 08, 2022 at 6:01 pm

      Sooo delicious! Could eat this every day! ??

      ★★★★★

      Reply
    5. NICOLE

      February 03, 2022 at 1:14 pm

      I loved it! Made it for my husband and added a few scrap veggies from the Lunar New Year. It went so well with sweet permission and sour dough bread with a ricotta spread. (I'm sorry, I am not vegan). I should lay off on the lemon next time as it was a bit sour for my husband. Great recipe and will make it again when I get a new mushroom.

      ★★★★★

      Reply
    6. Devony Arnold

      February 10, 2022 at 6:16 pm

      A new favourite! Really unique and harmonious flavours. Love it!

      Reply
    7. Judith Miglo

      February 17, 2022 at 4:29 pm

      I really loved this recipe! It’s more then a basic risotto, the lentils and the mushrooms really add to it

      ★★★★★

      Reply
    8. Jamie Quave

      March 08, 2022 at 1:23 am

      Loved this recipe!! We aren’t completely vegan but we keep the meat (fish & chicken) to a minimum. I workout a lot & always need high protein meals so when I saw this I knew I needed to make it & I’m glad I did.. Husband hates kale & kept telling me to stop as I was adding it but I didn’t listen. He went back for seconds ?… I can’t wait to try more of her recipes!!

      ★★★★★

      Reply
    9. Taran

      August 28, 2022 at 9:03 am

      Absolutely delicious and a must try, very unique flavours and yummy

      ★★★★★

      Reply
      • kroeder77

        August 28, 2022 at 2:31 pm

        Thanks for trying Taran!

        Reply
    10. Diane Rowan

      October 07, 2022 at 11:34 am

      This recipe is really delicious! I love the addition of lentils. Perfect meal for a fall evening.

      ★★★★★

      Reply

    Trackbacks

    1. Vegan High Protein Mushroom Lentil Risotto - Plant Based News says:
      May 26, 2022 at 2:18 pm

      […] This recipe was republished with permission from Kristi AKA Avocado Skillet. Find the original recipe here. […]

      Reply

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    Hi, I'm Kristi! Welcome to Avocado Skillet! My goal is to help everyone eat more plant based meals, whether that's one meal a day, a week or a month. I want to show you that eating plant based can be delicious, fun and uncomplicated.

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