Risotto With Lentils Recipes
RISOTTO WITH LENTILS AND CORN
Make and share this Risotto With Lentils and Corn recipe from Food.com.
Provided by katew
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat stock till simmering.
- Heat oil in saucepan on medium.
- Cook onion and garlic for 4 - 5 minutes.
- Stir in rice and lentils, cook for 1 minute.
- Add 1 ladle of hot stock, stir till absorbed.
- Add stock, ladle by ladle till absorbed.
- Stir constantly, will take about 30 minutes till rice tender.
- Add more stock or water if need be.
- Add corn and rocket, stir till heated through.
- Stir through parmesan and season.
- Top with extra cheese and serve.
Nutrition Facts : Calories 376.1, Fat 8.3, SaturatedFat 3.4, Cholesterol 14.7, Sodium 259.7, Carbohydrate 58.9, Fiber 5.9, Sugar 0.9, Protein 18.4
RISOTTO WITH LENTILS
Over many centuries, every country in the world has developed ways to obtain much-needed protein by combining the simplest of ingredients. In Italy, the combination of lentils and rice has found just as happy a home as it has in India. The trimmings may be a little different, but this simple dish can make a meal in itself when served with a salad, or as an accompaniment to grilled vegetables or stuffed artichokes.
Yield serves 4
Number Of Ingredients 10
Steps:
- Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them in the slow cooker insert along with the water and 1 teaspoon salt.
- In a sauté pan, heat the butter and sauté the onion over medium-high heat until the onion is golden brown, about 10 minutes.
- Add the onion to the lentils and rice. Cover and cook on high for about 2 hours, or until both the lentils and the rice are tender. Add additional salt,if necessary, and pepper to taste.
- Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley.
- Any good, medium-bodied red wine would be nice with this dish. I might try a Barbera or a young, fruity Zinfandel or one of my favorite easy-drinking Italian varietals, Callaway Vineyards' Dolcetto.
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