The month of June lives in a moment of transition. It’s not quite summer, but the excitement of spring produce is fading a bit. The jaded vibes of winter are fresh on the mind, so every new sign of sunshine and warm afternoons makes us feverishly seek more, more, more. Stone fruit, sweet corn, and sunburns are coming. But for now, let’s take a deep breath and bask in the gentle movements of June.

My ideal leisurely lunch for June is this mock risotto. I saw the idea for this on Food52, and immediately got excited. A traditional risotto uses arborio rice which has a high starch content. This creates a super-creamy effect as you cook it with a liquid of your choice. Self-saucing shall we say?

The only downside to this is the constant stirring. Risotto requires constant attention and circular wrist motion which creates the most evenly cooking grain with consistent sauce texture as you slowly add liquid over a 30-minute time period (depending on volume, etc. obviously).

The idea behind this mock-risotto is that you use two different ingredients to achieve a similar concept with a hands-off approach.

Red lentils: these lentils absorb water and break down considerably. With remarkably little structural components, red lentils practically disintegrate while they build the body of a sauce/stew which makes them important ingredients in dals.

Quinoa: any varietal/color works pretty well here. Quinoa slowly absorbs water but maintains a lot of its integrity. That lends the effect of some bite which you expect in risotto while blending will with the red lentils when you stir to create a cohesive mixture.

And there you have it. Voila. Ingredients that cook together on the stove, requiring minimal oversight. Any stock, broth, or liquid can be used to impart a flavor to the mock-risotto (or basically porridge) you want. It also has another advantage over risotto. It doesn’t immediately get glue-y after sitting for a few minutes on your plate. And it reheats quite well (though with a little less residual liquid).

This recipe is super-versatile. I chose peas and asparagus to bask in those final moments of spring veg vibes. However, you can pick any veg for on top like broccolini, charred corn, or crisped up kale. Or you could just spritz it up with lots more cheese and serve alone. Herbs like mint, basil, or dill could be lovely here as well as fresh lemon zest or toasted nuts. This is a recipe to evolve with the seasons.

Oh and personally, I like to serve this recipe with some frizzante white wine. Lightly sparkling for maximum enjoyment.

Mock Risotto with Spring Veg

Serves 4

Barely adapted from Food52

Print recipe

For the mock risotto (or porridge)

½ cup + 1 tablespoon (95 g) red lentils

½ cup (85 g) quinoa (I use white quinoa)

3 ½ cups stock of your choice

2 cloves garlic, crushed

Salt, to taste

Black pepper, to taste

¼ cup finely shredded Parmigiano Reggiano, or other hard, salty cheese

For the veg

½ tablespoon butter

1 clove garlic, crushed

Juice from one lemon

1 bunch asparagus

1 cup green peas (either fresh or frozen)

For serving

Salt and pepper

2 tablespoons Goat cheese

1. Begin by making the mock risotto. Put the lentils, quinoa, and stock in a medium-large saucepan. Salt and pepper to taste. Don’t be shy with either.
2. Cover the pot with a lid and bring to a boil. Reduce to a simmer once boiling and cook for 15 minutes, stirring occasionally. Be careful not to burn yourself! The mixture will spurt boiling-hot material on you once it thickens. And it will hurt like hot boiling sugar.
3. Prep your veggies. Rinse the asparagus and snap the woody end bits off. If you are using fresh peas, blanch them now. If you are using frozen, take the peas out of the freezer now and get your cup’s worth for the recipe.
4. Once the mock risotto has cooked for 15 minutes, remove the lid from the pot and continue to simmer, letting the mixture thicken—about 5-10 minutes.
5. Once you have removed the lid from the mock risotto, cook the veg. Melt the butter in a large skillet over medium heat. Add the smashed garlic clove once almost fully melted; stir occasionally. Once the garlic is fragrant and softened, add the lemon juice to the pan. Swirl to coat. Add the asparagus to the pan and cook for a couple minutes, depending on how thick the stalks are. If thick, cook a few more minutes.
6. Add the peas to the pan and continue cooking for a minute or two, bringing it all together. Salt and pepper to taste. Remove from the heat.
7. If you’re lucky, the two components have ended at the same time. Stir the parmesan into the risotto.
8. Split the risotto among four plates and split the veggies among the plates on top. Top with the goat cheese, and an additional crack or two of black pepper and salt. Serve immediately.
9. If you are making this for one or two people, you can make the smaller volume of risotto, but I find it works best to make this full amount but only prepare the serving’s worth of veg (simply cut it in half or fourth). Then store the remaining risotto for another time. Unlike real risotto, this mock-risotto heats up quite nicely.