Grain-Free Vegan Risotto

prep 5 mins | cook 25 mins | total 30 mins | yield 2 servings


  • 1/2 tbsp extra virgin olive oil (or avocado oil)

  • 1 medium white onion (peeled and roughly chopped)

  • 4 tbsp organic tomato paste

  • 199gm raw red lentils

  • 3 cups vegetable stock/broth

  • 1 dash salt (to taste)

  • 1/2 cup hemp milk

  • 1 cup baby spinach (optional)

  • 1 cup parsley, fresh (flat-leaf, leaves picked)


  1. Heat a little oil in a medium pot and cook onion over medium heat until soft but not brown, about 5 to 7 minutes.

  2. Add lentils, tomato paste, broth, and a generous pinch of salt, and stir to combine everything.

  3. Bring to a simmer and cook uncovered, stirring a few times for about 10 minutes or until the lentils are tender and starting to break apart.

  4. Stir in hemp nondairy beverage and cook for another 5 minutes until everything is creamy. If adding baby spinach, stir in and take off the heat.

  5. Taste and season. Divide between bowls and serve hot, topped with parsley