Risotto with lentils

• 10 minutes to prepare • 40 minutes to cook • Serves 4

 

 

Lenticchie

This recipe was a happy accident that’s turned into a bit of a favorite.

The other day I was craving a creamy risotto but I didn’t have any tasty ingredient in my cupboard. I opened the fridge and some leftover boiled lentils caught my eye.My mother cooked them for my baby, but then we went out for dinner and we didn’t use them.

Lentils are a great source of protein, important for those of us who follow a (mostly) vegetarian diet.
This recipe does require a bit of forward planning – if you do not have boiled lentils - because the lentils need to soak for at least 8 hours: cover them with some cold water at breakfast and they’ll be ready by the time you get to dinner. But overall it’s a very easy recipe to make.

(My tip is don’t skip the rosemary sprig, which adds a lovely sharp, peppery taste that contrasts beautifully with the creamy salty parmesan!)


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
1 shallot
1 rosemary sprig
1 l meat broth
1 glass dry white wine
100 g grated Parmigiano cheese
10 g butter
salt and pepper

1. Boil lentils in salted hot water for 15 minutes. Drain and keep them aside.
2. Braise the chopped shallot with the melted butter until golden, then pour the rice into the pan and let it toast for 1 minute
3. Simmer it with the white wine until it evaporates
4. Add the boiled lentils and the rosemary sprig
5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. A few moments before the rice is done, add freshly ground pepper and the Parmigiano cheese. Stir to mix and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.