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.
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.
Eva says
Do others soak the lentils before adding them in? Mine were hard for way too long so wonder if I should have soaked them?
Kristi says
Hi eva, the lentils do not need to be soaked.
Martin says
Yum! Good flavor, and great nutrition. I overdid it on the lemon juice and rosemary, so they kind of overshadowed the mushroom flavor. I might also try thyme instead of or mixed with the rosemary next time.
I doubled the recipe cooked the risotto in a wide, heavy 5 quart saute pan, which worked very well to prevent any scorching.
Kristi says
Thank you Martin!
Jenna says
LOVED this recipe! The only substitution was spinach instead of kale because that’s what I had at home, and it turned out absolutely amazing. Even the non vegan family members were drooling ❤️
Kristi says
Thank you Jenna!
Louise says
This looks great! Thanks! I often cook mushrooms in balsamic and need to have a protein to feel like I've had a meal, so this is right up my alley. I am going to make it with parsley instead of kale. With savoury dishes I always put the lemon juice in at the end just before serving, will probably need less if you do this.
Kristi says
Thanks Louise, hope you love this recipe.
Mary says
Yum! Can you make this with brown rice?
Kristi says
Hi Mary, no you can not use brown rice because it takes much longer to cook.
Diane Rowan says
This recipe is really delicious! I love the addition of lentils. Perfect meal for a fall evening.
Taran says
Absolutely delicious and a must try, very unique flavours and yummy
kroeder77 says
Thanks for trying Taran!
Jamie Quave says
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!!
Judith Miglo says
I really loved this recipe! It’s more then a basic risotto, the lentils and the mushrooms really add to it
Devony Arnold says
A new favourite! Really unique and harmonious flavours. Love it!
NICOLE says
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.
Antonia H says
Sooo delicious! Could eat this every day! ??
Miranda N says
This recipe was amazing! Obsessed with it, I definitely want to make it again! Thank you so much 🙂
Denise says
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! 😍
Kristi says
Thank you Denise!
Emma says
So good!! I made this for the first time last year and I re-make it almost biweekly now. I personally use salt-free broth since it's pretty salty already with the miso and soy sauce but otherwise a perfect recipe!!
Kristi says
Thank you Emma!
Danielle Brogan says
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.
Amanda Jansen van Rensburg says
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 ?
kroeder77 says
thank you amanda!
Juliana Silva says
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