Looking for a quick, healthy, and dairy-free dinner idea? This Creamy Red Lentil Risotto made in a rice cooker is the perfect solution! Packed with protein, flavor, and wholesome ingredients, this vegan risotto is so easy to make—just toss everything in your rice cooker and let it do the work.
👉 In this video, you’ll learn:
How to make creamy risotto without dairy.
The secret to getting that cheesy color (hint: it’s paprika!).
Tips for customizing the recipe with your favorite veggies.
Why this dish is perfect for meal prep or busy weeknights.
📝 Full Recipe Details:
Add olive oil, uncooked risotto rice, red lentils, garlic, onion, veggies (except peas), spices, and vegetable broth to the rice cooker.
Stir, cover, and press “cook.”
Once done, stir in frozen peas and let sit for 5 minutes.
Serve and enjoy your creamy, plant-based risotto!
✨ Pro Tip: Double the recipe and store leftovers for quick meals throughout the week!
✅ Why You’ll Love This Recipe:
Vegan, dairy-free, and gluten-free.
Packed with protein and fiber from red lentils.
Minimal cleanup—just one pot!
Perfect for beginners or anyone who loves easy, healthy meals.
📌 Save this recipe for later and let me know in the comments how it turned out!
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Ingredients (for easy copy-paste):
1 tbsp olive oil
1 white onion, finely diced
3-4 baby carrots, finely diced
¼ head of broccoli, finely chopped
¼ red pepper, chopped
2 tbsp frozen peas
¾ cup red lentils
1 ½ cups risotto rice
3 garlic cloves, minced
½ tsp black pepper
1 ½ tbsp paprika
2 cups vegetable broth (or water + bullion cube)
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🌱 Check out www.chuswell.com
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