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Lentils and Pea Risotto

High in fiber and low in carbs, this risotto is a powerhouse of flavor and nutrients.
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Vegetarian
Servings: 8 people
Calories: 293kcal


  • 2 celery stalks minced
  • 2 carrots medium, minced
  • 1 onion medium, minced
  • 4 cups vegetable broth hot
  • 1 cup red lentils rinsed
  • 1 cup rice for risotto, like arborio, vialone nano, or carnaroli
  • 1 1/2 cups green peas frozen
  • 1/2 cup cherry tomatoes halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup parmigiano reggiano or parmesan cheese, grated
  • 1/4 cup parsley fresh, finely chopped


  • Over medium heat, in a saucepan with extra virgin olive oil, sautè the onions, carrots, celery and tomatoes. After tossing together for about 10 minutes, add the lentils and rice then toast for 3 minutes.
  • Pour half of the hot broth in the saucepan, let it boil then simmer on low heat.
  • Add the frozen peas.
  • Keep on ladling the remaining hot broth gradually while cooking. Stir frequently to avoid sticking to the pan.
  • Season with salt and pepper.
  • When the risotto is cooked, after about 17 minutes, and has a creamy consistency, turn off the fire.
  • Add the Parmesan (adjust according to your taste) and the parsley then drizzle with extra virgin olive oil.
  • Serve immediately.


Serving: 1.5cups | Calories: 293kcal | Carbohydrates: 52g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 167mg | Fiber: 11g | Sugar: 5g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8