I had cravings for risotto today, but had no risotto rice in the house. I decided use white basmati rice and it worked! I was also out of non-dairy cheese, so I used soy creamer. I added read lentils to the “risotto” to make it more filling, creamy and a complete protein.
1 cup white basmati rice
1/4 rinsed red lentils
1/2 cup white wine
1 shallot, diced
1 cup carrots cut into coins
1 tbs canola oil
2,5 cups of hot water ( you might not need all water)
2 tbs soy creamer or soy sour cream or soy cream cheese
salt & pepper
Heat oil in a wok and add shallots and saute until soft. Mix in rice and lentils. Add wine, half of the water and bring to boil on low heat. After 10 minutes add carrots. Cook everything until soft, adding a little bit of water at the time while stirring. When fully cooked, add cream and blend well.