Red lentils boost the protein and fiber in a classic risotto....and the basil is nice too! —inpatskitchen
4 side servings
small leek, white part only, finely diced
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 This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!