Risotto with lentils
4 servings
25 minutes
Lentil risotto is an original interpretation of a classic Italian dish, adding richness and nutritional value. Historically, risotto originated in the northern regions of Italy where rice was a staple food. In this recipe, the traditional creamy texture is achieved without cream, thanks to a balanced mix of ingredients. Lentils add a nutty flavor and enrich the dish with protein, while fresh vegetables contribute light sweetness and depth of flavor. The ease of preparation makes this risotto perfect for cozy home dinners. Serve it as a standalone dish or side — it pairs well with vegetables, herbs, and light white wines. Enjoy this warm, aromatic dish infused with the spirit of Italian cuisine!
1
In a large pot with a thick bottom, heat half a glass of water. Cut the carrot and onion into half rings, place them in the pot, and simmer for 5-7 minutes on medium heat with the lid on.
- Carrot: 0.5 piece
- Leek: 0.5 piece
2
Pre-roast the rice in a separate pan for 5 minutes, stirring constantly. Place the rice and lentils in a pot. Pour in a cup of water, stir, and cover with a lid. Peel the tomato and cut it into small pieces.
- Rice: 0.5 glass
- Lentils: 0.5 glass
- Tomatoes: 1 piece
3
Add a tomato (or 3 tbsp of tomato) to the pot, stir, and add another cup of water. In total, the rice and lentils should cook for no more than 15-17 minutes to avoid becoming mushy. This risotto can be served as a side dish or as a standalone meal.
- Tomatoes: 1 piece
- Salt: to taste