White Lentil Risotto

Preheat oven to 425°F. Peel and mince shallot. Mince garlic. Place a large skillet over medium heat with 2 tsp olive oil. Once hot, add shallot, cook 1 minute. Stir in half the garlic, cook for 30 seconds. Add lentils, cook for 2 minutes. Stir in vegetable powder and 3½ cups water. Bring to a simmer and cover. Cook on low, stirring occasionally, until most liquid is absorbed, 30 to 35 minutes.

Pick rosemary from stems and mince the leaves. In a small bowl, mix half the minced rosemary with 2 tbsp olive oil. Peel and chop the beets into ½ inch cubes. Rinse, dry, and chop the broccoflower into large florets. Peel and quarter the kohlrabi. Cut each quarter into thin slices. Transfer vegetables to a baking sheet and toss with rosemary oil, salt, and pepper. Roast until tender, 18 to 22 minutes.

Rinse and dry the parsley, pick the leaves from the stems, and finely chop. Rinse, dry, and zest the Meyer lemon. Finely chop the cashews. In a small bowl, combine the parsley, lemon zest, cashews, 1 tsp of minced garlic, the remaining minced rosemary, salt, and pepper. Stir and set aside.

Halve the Meyer lemon. Rinse and dry the frisée. Trim off the end and roughly chop the leaves. In a medium bowl, toss the chopped frisee with the juice from half the Meyer lemon, 1 tsp olive oil, and a pinch of salt and pepper.

Check the lentil risotto. The lentils should be tender but not mushy, and there should still be a little liquid in the pan. Add a couple of tablespoons of hot water to loosen it up if needed. Remove from heat and stir in the vegan parmesan and vegan butter. Season to taste with salt and pepper.

Divide the white lentil risotto into shallow bowls. Top with the roasted vegetables, frisée, and cashew gremolata. Finish with a squeeze of Meyer lemon juice.