Lentil and Spinach Risotto

Name: Lentil and Spinach Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Arborio rice; 200 g brown lentils; 150 g spinach; 1200 ml vegetable broth; 150 g onion; 15 g garlic; 30 ml olive oil; 60 g parmesan

A protein-packed variation using green lentils for texture and nutrition.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 18 g
Fat: 12 g
Carbs: 78 g

Ingredients

for 4 servings

Arborio rice300 g
brown lentils200 g
spinach150 g
vegetable broth1200 ml
onion150 g
garlic15 g
olive oil30 ml
parmesan60 g

Method

6 steps

Simmer brown lentils in water for 25 minutes until tender, then drain.
Sauté diced onion and minced garlic in olive oil until softened.
Add Arborio rice to the pan and toast for 2 minutes.
Gradually add vegetable broth to the rice, stirring constantly until absorbed and rice is creamy.
Fold in the cooked lentils and fresh spinach until wilted.
Stir in the parmesan cheese and serve immediately.