Basil Scented Red Lentil Risotto

By • February 6, 2015 0 Comments

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Author Notes: Red lentils boost the protein and fiber in a classic risotto....and the basil is nice too!inpatskitchen

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Makes 4 side servings

  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 1 small leek, white part only, finely diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 3 to 4 cups warm chicken broth (I think vegetable would work here also)
  • 3/4 cup dry red lentils
  • 1/2 cup finely grated Parmesan
  • 4 to 6 large basil leaves, thinly sliced
  • Salt for seasoning if necessary
  1. In a medium sauce pot, warm the olive oil and one tablespoon of the butter. Add the diced leek and sauté over medium heat until softened.
  2. Stir in the rice, making sure that each grain is well coated with the butter/oil mixture.
  3. Stir in the white wine and simmer over the medium heat until the wine is just about absorbed into the rice.
  4. Add about 1/2 cup of the broth and stir until that is absorbed into the rice.
  5. Stir in the lentils and another half cup of broth and stir until that is absorbed. Continue to add some broth, a half cup at a time, until the rice and lentils become creamy. This will probably take about 20 minutes and you may not need all of the broth.
  6. Stir in the remaining butter, one tablespoon at a time, and then off the heat, stir in the Parmesan and basil. Taste for salt and serve immediately.

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