White Lentil Risotto

Add 5½ cups water, just half the bouillon cube, and miso paste to a large pot over medium heat. Bring broth to a simmer. (4-serving meal: use 8 cups water, 1 bouillon cube) TIP: If you’re cooking the 2-serving meal, save the remaining bouillon cube half for your own use.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced shallot and garlic. Cook, stirring often, until softened, 3 to 5 minutes. Add arborio rice and lentils to the skillet. Cook, stirring occasionally, until the grains are shiny, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you prefer, you can add wine to the risotto. Just add ½ cup white wine to the skillet at the end of step 2.

Add ½ cup broth from the large pot to the skillet with the rice and lentils and let simmer. Stir until the liquid has mostly evaporated, 3 to 5 minutes. Repeat, adding ½ cup broth at a time, until rice is tender, 35 to 40 minutes. TIP: While the risotto is cooking, continue to step 4. Make sure to keep stirring the risotto often.

Add walnuts to a large nonstick skillet over medium heat and toast, tossing occasionally, until aromatic, 3 to 5 minutes. Add just half the sliced shallot, toasted walnuts, currants, Champagne vinegar, and a pinch of salt to a medium bowl. Stir the walnut currant agrodolce and set aside. TIP: Keep the remaining sliced shallot for your own use.

Return the skillet to medium-high heat with 2 tsp olive oil. Add broccolini and a pinch of salt and pepper, and toss to coat. Add 2 tbsp water, cover, and cook broccolini until tender, 3 to 5 minutes. Uncover, and cook until water has evaporated and broccolini browns in places, 3 to 5 minutes. (4-serving meal: use 4 tsp vegetable oil, 4 tbsp water)

Once the rice is tender, add butter, stir, and remove skillet from heat. Add lemon juice to the risotto, taste, and add salt and pepper as necessary. Divide the white lentil risotto between bowls and top with broccolini and walnut currant agrodolce. Enjoy!