Creamy Lentil & Artichoke “Risotto” – Lentils.org

Creamy Lentil & Artichoke “Risotto”

  By lentilsorg    ,

February 10, 2023

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  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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Directions

  1. In a large heavy bottomed pot, add lentils and vegetable stock and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes.
  2. In a large rondeau, add artichoke hearts and sauté until they begin to brown and crisp slightly. Add onion and garlic and cook until onions are translucent and aromatic.
  3. Deglaze the rondeau with wine and add coconut milk. Reduce heat to medium-low. Let the liquid reduce for 2 minutes, then add lentils and any remaining cooking liquid.
  4. Cover pot and let cook for 5 minutes. Stir in kale and cheese and cook until creamy and kale is tender.
  5. Taste and adjust seasoning as desired. Serve warm.

Ingredients

3 cups (750 mL) whole red lentils, uncooked, rinsed

2 quarts (2 L) vegetable stock

3 cups (750 mL) marinated artichoke hearts, drained and roughly chopped

2 cups (500 mL) yellow onion, small dice

¼ cup (60 mL) garlic, minced

1 ½ cups (375 mL) Riesling white wine

1 ½ cups (375 mL) coconut milk

1 quart (1 L) lacinato kale leaves, roughly chopped

2 cups (500 mL) parmesan cheese, finely shredded

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories440
Sodium970 mg
Potassium867 mg
Protein24 g
Cholesterol10 mg
Sugar6 g
Total Fat11 g
Saturated Fat4 g
Total Carbohydrates52 mg
Dietary Fiber11 g