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🍽️ Lentil-Quinoa Risotto with Root Vegetables

406 kcal · 30 min · 4 servings

Lentil-Quinoa Risotto with Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring vegetable broth to a boil in a pot over high heat. Keep the broth warm.
  2. 2. Halve the onion and peel it. Dice the onion into fine pieces.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Drain the beetroot from the jar into a sieve. Dice the beetroot into fine pieces.
  5. 5. Peel the carrot. Dice the carrot into fine pieces.
  6. 6. Halve the lemon. Squeeze the juice from one half.
  7. 7. Heat 2 tablespoons of oil in a pot over medium heat.
  8. 8. Add the onion, garlic, and carrot to the hot oil. Sweat the vegetables for about 2 minutes until they become translucent.
  9. 9. Add the rice to the pot. Stir it lightly for about 2 minutes until it starts to stick to the bottom of the pot.
  10. 10. Add quinoa and lentils to the pot.
  11. 11. Deglaze the mixture with white wine. Cook the alcohol off completely.
  12. 12. Add one ladle of hot broth so that the rice is lightly covered. Stir.
  13. 13. Cook the risotto for about 20 minutes, stirring occasionally.
  14. 14. Add more broth as needed so that the rice is always lightly covered.
  15. 15. Stir the beetroot, lemon juice, and oat drink into the risotto.
  16. 16. Season the risotto with salt and pepper.
  17. 17. Cut the Genießer Block (plant-based meat alternative) into approx. 1 cm cubes.
  18. 18. Wash the parsley. Shake it dry.
  19. 19. Pick the parsley leaves off the stems.
  20. 20. Chop the parsley leaves coarsely.
  21. 21. Plate the risotto onto four plates.
  22. 22. Garnish the dish with the Genießer Block cubes and chopped parsley.
  23. 23. Serve the dish. Enjoy your meal!

Nutrition per serving