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)
Heat a little oil in a medium pot and cook onion over medium heat until soft but not brown, about 5 to 7 minutes.
Add lentils, tomato paste, broth, and a generous pinch of salt, and stir to combine everything.
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.
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.
Taste and season. Divide between bowls and serve hot, topped with parsley