Vegetable and Lentil Risotto

This Vegetable and Lentil Risotto is a creamy, hearty dish that combines the earthy flavors of lentils with seasonal vegetables, making it a comforting meal perfect for any supper. It's not only satisfying but also packed with nutrients, making it a wholesome choice for a Halal-friendly dining experience.

Ingredients

• Arborio rice - 1 cup
• Vegetable broth - 3 cups
• Red lentils - 1/2 cup
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Bell pepper - 1/2 medium, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 1/4 cup, grated (optional for serving)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
3. Stir in the diced carrot, zucchini, and bell pepper, cooking for another 5 minutes until the vegetables are slightly tender.
4. Add the Arborio rice and red lentils to the skillet, stirring to coat them in the oil and allowing them to toast for about 2 minutes.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
6. Continue this process until the rice and lentils are creamy and cooked al dente, about 20-25 minutes.
7. Season with salt and black pepper to taste.
8. Remove from heat and let it sit for a couple of minutes. Serve warm, garnished with fresh parsley and grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle health.

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