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  • Adriano dos Santos

Grain-Free Risotto


1/2 tbsp Extra virgin olive oil (or avocado oil)

1 medium White onion (peeled and roughly chopped)

199 gm Red lentils, raw

4 tbsp Tomato paste, organic

3 cup Vegetable stock/broth, low sodium

1/2 cup Hemp milk

1 cup Baby spinach

1 cup Parsley, fresh (flat-leaf, leaves picked)


  1. Heat olive 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, and broth. Stir to combine.

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

  4. Stir in hemp non-dairy beverage and cook for another 5 minutes until everything is creamy.

  5. Stir in the spinach and remove the pot from heat.

  6. Taste and season with salt and pepper if necessary.

  7. Serve warm and topped with parsley.

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