Honestly, the reason I made this was due to a reduced amount of ingredients present in my refrigerator! But I have been wanting to try this for a while. So here you go…a great way to add fiber and protein to an all-time favorite dish – RISOTTO! Give it a try! And feel free to tweak to your heart’s content! Here’s what I did…
What you need:
- 3 tbsp butter or your favorite oil (I like coconut or olive)
- 1 onion; diced
- 4 cloves garlic; diced
- 1 small green pepper; diced (or any color)
- 1 cup arborio rice
- 1 cup red lentils
- 3 cup vegetable or chicken stock (or you can use water if you do not have stock) (approximate)
- 1 cup white wine (approximate) *Use a white wine that you would like to drink, not “cooking” wine (Chardonnay, Pinot Grigio, or Sauvignon Blanc for example)
- Kosher sea salt and fresh ground pepper to taste
- Approximately ½ C grated parmesan (or vegan cheese if going vegan)
Optional:
- Stir in 1 cup San Marzano canned tomatoes for added color and flavor
- Add finely chopped carrots and celery to the stock and simmer.
- Top with your favorite protein – chicken, steak, or fish. Delish!
What to do:
Heat half the butter in a medium saucepan and add onion, garlic and peppers. Cover and cook on medium-low heat, stirring occasionally for 5-10 minutes or until soft. Meanwhile, place stock in another pan and bring to a simmer. When the veggies are soft, add the unwashed lentils and rice and increase the heat to medium-high. Stir for a minute. Add 2 ladles of stock. Stir well then simmer for 3-4 minutes or until the stock is absorbed. Repeat until the lentils and rice are tender and fluffy. Alternate with the white wine (or use water). Use water if you need to add additional liquid. Add remaining butter and cheese and stir until combined. Taste and season. Serve with extra parmesan shaved over the top. I also love adding a drizzle of olive oil, balsamic glaze, and/or fresh chopped basil.