Creamy Mascarpone Risotto with Vegetarian Lentil Bolognese
Hearty vegetarian lentil bolognese joins forces with a creamy mascarpone risotto and in doing so hits all of the right comfort food notes.
Yield: 6 servings
  • 1 cup dried black lentils
  • ¼ cup olive oil
  • 3 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • ½ tsp dried thyme leaves
  • 1 tsp dried oregano
  • salt and black pepper, to taste
  • 2 cups arborio rice
  • 1 cup white wine
  • 4-6 cups vegetable broth
  • 1 15 oz can tomato puree
  • 8 oz mascarpone
  • red pepper flakes, to garnish
  1. In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
  2. Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes.
  3. Add the rice to the pan and saute for 1-2 minutes, or until toasted. Add in the white wine and allow to simmer, stirring frequently until wine has almost all evaporated.
  4. Stir in the vegetable broth in 1 cup increments, stirring frequently, only adding another cup of broth when the previous cup has evaporated. Continued to do this until the rice is tender. Stir in the tomato puree along with the cooked lentils and mascarpone. Cook until warmed through. Remove from the heat and season again with salt and black pepper. Sprinkle with red pepper flakes if desired and serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at