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Author Notes: Red lentils boost the protein and fiber in a classic risotto....and the basil is nice too! —inpatskitchen
Makes: 4 side servings
tablespoon olive oil
tablespoons butter, divided
small leek, white part only, finely diced
cup arborio rice
cup dry white wine
3 to 4
cups warm chicken broth (I think vegetable would work here also)
cup dry red lentils
cup finely grated Parmesan
4 to 6
large basil leaves, thinly sliced
Salt for seasoning if necessary
- 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.
- Stir in the rice, making sure that each grain is well coated with the butter/oil mixture.
- Stir in the white wine and simmer over the medium heat until the wine is just about absorbed into the rice.
- Add about 1/2 cup of the broth and stir until that is absorbed into the rice.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Beans