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Italian Wedding Risotto

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Lentil Meatless Meatballs
  • 1 19oz can brown lentils
  • 3 tbsp olive oil
  • 1 onion diced
  • 3-4 cloves garlic finely diced
  • 1/2 cup oats
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1/2 tsp liquid smoke
  • 1 tsp oregano dried
  • 1 tsp thyme dried
  • 1 tsp basil dried
  • 1/2 tsp salt
  • black pepper fresh ground
Risotto
  • 3 1/2 - 4 cups vegetable broth warmed on the stove
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup vegan parmesan cheese homemade or Violife brand

Method
 

Lentil Meatless Meatballs
  1. Lightly coat the bottom of a cast-iron skillet with oil and place it over medium heat.
  2. Add the onion and sauté until soft and translucent.
  3. Add 2-3 cloves of garlic and sauté until fragrant.
    Remove from heat.
  4. Preheat oven to 400.
  5. Add the lentils, cooked onion and garlic, remaining raw garlic, tomato paste, soy sauce, red wine vinegar, oregano, thyme, basil, red pepper flakes, liquid smoke, salt and pepper to the food processor.
  6. Pulse a few times to combine. Do not overmix, otherwise it will turn to mush.
  7. Using a cookie scoop, form into 2 inch balls, and place in a cast-iron skillet. Lightly brush balls with a little olive oil.
  8. Bake in the oven for 20 minutes, flipping halfway through.
Risotto
  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm
  2. Heat a cast-iron skillet over medium heat. Once hot, add oil and onion. Sauté for 1-2 minutes or until softened and very slightly brown
  3. Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
  4. Using a ladle, add warmed vegetable broth 1/2 cup at a time, stirring almost constantly, preferably with a wooden spoon, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but never boiling.
  5. Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is “al dente”, that is, cooked through but not mushy. This whole process should take about 20 minutes.
  6. Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Add vegan parmesan cheese and stir in spinach. Drizzle with high quality garlic infused olive oil.
  7. To serve, divide between serving bowls and top with lentil meatballs and additional vegan parmesan cheese.