Rice and Lentil Risotto with Roasted Portabella Mushrooms

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Are you ready for a plant-based white sauce? So are we! Enter the Lemon Garlic Cream Sauce. Made from parsnips, hemp seeds, and creamy coconut milk, the result is rich and full of flavor. Stir the sauce into brothy rice and buttery lentils to create a luscious protein-rich risotto. To contrast the richness, marinated and roasted portabella mushrooms and bright green sweet peas are peppered throughout. Alright, let's eat!

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Customer Reviews

Based on 16 reviews
19%
(3)
44%
(7)
19%
(3)
6%
(1)
13%
(2)
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P.S.

Rice and Lentil Risotto with Roasted Portabella Mushrooms

S
SANDRA

Good hearty meal, but not sure I would order it again for myself. Not enough ingredients for my taste. I added veggies. My husband did like it more than I did but he added a lot of hot sauce. :)

B
Bacnurse

I loved every element. Creamy and hearty the peas and mushrooms were delicious and fresh.

S
Sherry Difilippo

Rice and Lentil Risotto with Roasted Portabella Mushrooms

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Eileen Koch

Rice and Lentil Risotto with Roasted Portabella Mushrooms

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