Summer High Protein Lemon Dill Lentil Risotto (vegan)
My other lentil risotto recipe is one of my most popular recipes ever. However, it is more of a winter recipe so I knew I needed to make an updated version for the summer. This Summer High Protein Lemon Dill Lentil Risotto (vegan) screams summer.
This risotto uses seasonal ingredients like dill, kale and corn. Plus it has lots of lemon in it which goes perfectly with the warmer weather. Using lentils in risotto is my secret hack to amp up the protein.
Let's get into the recipe.
This lemon dill risotto is
- vegan, vegetarian, plant based and dairy free
- easy to make
- perfect for summer
- high in protein
- delicious
What do I need to make this high protein risotto?
- shallot
- garlic
- arborio rice
- red lentils
- lemon
- dill
- miso paste or soy sauce
- nutritional yeast
- salt
- pepper
- paprika
- vegetable broth
- corn
- kale
How do I store the leftovers?
This risotto can be stored in a sealed container in your fridge for up to 5 days.Other plant based recipes to try
If you make this Summer High Protein Lemon Dill Lentil Risotto (vegan), please leave me a rating and review. This is the best way to support me!
Tag me on Instagram so I can repost you!
Ingredients
- This makes 2-3 servings of risotto depending on how hungry you are
- 1 shallot - minced
- 4 cloves garlic - minced
- ½ cup arborio rice
- ½ cup red lentils
- juice from 1 lemon
- lemon zest from ½ lemon
- 1 bunch dill - finely chopped
- 1 tablespoon miso paste or soy sauce
- 1 tablespoon nutritional yeast can be omitted but adds flavor
- salt to taste
- pepper to taste
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 cup fresh or frozen corn
- 1 bunch kale - finely chopped
Instructions
- Add shallot and garlic to a deep pan or pot with oil over medium heat. Cook for 5 minutes.
- Add all remaining ingredients except for corn, broth and kale to the pan. Add ½ cup of broth and cook until the liquid has absorbed, stirring often.
- 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. In the last 5 minutes of cooking (with about 1 cup of broth remaining) add in your corn.
- Once risotto is done cooking, add in kale and stir until wilted. Let cool and serve.
Tried this recipe?Let us know how it was!
Genaro says
really enjoyed this one!
★★★★★
Kristi says
Thank you Genaro!
Lori says
I couldn’t find the lemon dill pasta recipe (what happened?), so I used this instead. It was good!
Kristi says
Thank you for trying!
Greta Trogen says
Surprisingly easy recipe because I used dried dill, frozen kale and frozen corn so I only had to chop the shallot and the garlic. Added the lemon juice and lemon zest at the end so the fresh flavor was even better. I ended up adding 1/2 tbsp of vegan butter to my bowl and it was delicious and creamy. Definitely making this again and would recommend. 10/10!!
★★★★★