Vegan Lentil Risotto with dill and chives

A few weeks ago I was reminded of something that I have never cooked before. Risotto was suggested by our vegan Hiver here Hive account@luca1777 a musician and truth loving cheerful guy.

I made a risotto with wine and my vegan butter substitute which was a combo of olive oil and vegan yogurt.

Vegan Risotto

I really loved it. He suggested that it wasn't necessary to have wine or a butter substitute. He thought it was too acidic that way. Although I loved it with wine I decided today to make a lentil risotto without wine to see if it would be okay.

The lady next door was picking dill from her garden. She gave me a bit. I asked her if I could have a rooted piece for my garden. She told me I should plant it from seed because it becomes a nuisance. I wondered how a dill plant would ever be a nuisance for me. Anyway I also have my own chives.

Lentil Risotto with dill and chives

1 cup brown lentils
1 cup red lentils
1 diced onion
3 cloves garlic
1/4 cup chopped dill
1/4 cup chopped chives
1 diced carrot
1 diced tomato
1 cup frozen corn
1 tablespoon balsamic
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
2 bay leaves

Saute the vegetables and lentils then add soup broth.

2 cups arborio rice
Approximately 4 or five cups vegetable soup broth. for the risotto and 4 cups for the lentils and vegetables.

Normally from what I gathered, you would saute the ingredients first then add the risotto. You would add soup broth gradually after that in small amounts stirring frequently so it doesn't stick.

I didn't do that this time because my initial intention was to make a lentil soup. Then I remembered that I had some risotto left and decided to turn it into a risotto dish, without wine.