Lentil and mushroom risotto is a vegetarian twist on a classic Italian dish. Start by sautéing onions and garlic in a pot until they are soft. Add in lentils, vegetable broth, and your favorite seasonings. Let the mixture simmer for about 30 minutes until the lentils are tender. Stir in cooked mushrooms and Arborio rice. Cook until the rice is tender and creamy. Serve with grated Parmesan cheese.
