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Writer's pictureEmily Yeo

Risotto Lentil Bolognese 

Updated: May 7, 2020

I think risotto is quite fun to make, and it’s one of my favourite things to eat. This vegan lentil bolognese has the benefit of being quite a healthy dish, especially when compared to your typical dairy and meat laden risotto. This dish probably shouldn’t be a thing. But what a thing it is. I know I’m always banging on about risotto, but I make no apologies for writing about this one - it is comforting and tasty and ideal as a bit of a Wednesday night treat. Honestly, you could do a lot worse than plonking yourself down in front of a decent film with a bowl of this to shovel into your gob.



So why is this so excellent in times of emotional distress? It is basically an amalgam of all that is comforting in this world. Bolognese that tastes like grandma made it (except it is vegan)? Check. Creamy dreamy bolognese-infused risotto? Check. Both of those mashed together in every bite?! Check. Check. Check. This risotto has all the classic Italian flavours you’d expect, but with the creaminess of a rich risotto. Ahhh the combination of these two Italian classics is sooooo damn tasty, and the bolognese is just so fancy tasting, with the deepest, richest savoury flavours, and the perfect accompaniment to creamy rice.


This recipe only requires nine ingredients, though, admittedly, one of those ingredients is a complete second recipe (but sooo worth it, and it makes a ton so you get to eat all the vegan bolognese you want!). I added a splash of coconut cream right at the end, and it pulls together all the flavours, mellows the tomatoes and enhances the Italian herbs of the bolognese, while making the whole dish even creamier.



This risotto lentil bolognese is a bit of a project recipe and is not something you can make after soccer practice. This recipe doesn’t require any special skill, just a bit of attention. And I mean a bit. It is for those times when you really feel like cooking, when you want to linger in the kitchen and revel in your domesticity. I took the time to develop deep flavours. Damn I could eat this by the bucketful. The good news is, this makes so much risotto that you won’t have to cook for two more days.

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂

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