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Risotto with lentils, saffron, green peas and spinach

6 servings

30 minutes

Risotto with lentils, saffron, green peas, and spinach is an original variation of the classic Italian dish with a deep and rich flavor. The combination of creamy Arborio rice and red lentils gives the dish a unique texture, while the aromatic blend of spices including garam masala and saffron adds notes of Eastern cuisine. Green peas and fresh spinach not only decorate the risotto but also add freshness to it. The light sweetness of cream balances the spices and makes the dish soft and velvety. This risotto is perfect for a cozy home dinner where you want to enjoy a harmony of flavors and a warming atmosphere. It features a delicate creamy consistency that is more liquid than traditional risotto, making it an even more comforting meal.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
215.7
kcal
8.9g
grams
10g
grams
21.4g
grams
Ingredients
6servings
Arborio rice
0.5 
glass
Red lentils
0.5 
glass
Green peas
0.5 
glass
Spinach
1 
bunch
Chicken broth
1 
l
Ghee (clarified butter)
1 
tbsp
Garam masala
 
pinch
Ground black pepper
 
pinch
Bay leaf
1 
pc
Saffron
 
pinch
Salt
 
to taste
Sugar
 
pinch
Cream 30% fat
100 
ml
Cooking steps

  • 1

    In a thick-bottomed pan with fairly high sides, add a tablespoon of ghee or a mixture of butter and olive oil, then add a pinch of garam masala, cumin, and bay leaf, heating everything well; then add the lentils and rice.

    Required ingredients:
    1. Ghee (clarified butter): 1 tablespoon
    2. Garam masala:  pinch
    3. Bay leaf: 1 piece
    4. Red lentils: 0.5 glass
    5. Arborio rice: 0.5 glass

  • 2

    For a few minutes, mix well and coat the rice and lentils with oil and spices, then gradually pour chicken broth into the pan.

    Required ingredients:
    1. Chicken broth: 1 l

  • 3

    We constantly stir the risotto as the rice and lentils absorb the next portion of broth, pouring in the next portion until the rice is completely soft. At the stage of adding one portion of broth, we take a few strands of saffron and dissolve them in half a glass of warm broth, mix it and wait for the broth to change color; we pour everything into the risotto. This dish should be slightly more liquid than classic risotto.

    Required ingredients:
    1. Saffron:  pinch

  • 4

    Add green peas and chopped spinach, heat for a few minutes, then pour in cream, add a pinch of salt, pepper, and sugar to taste, mix well; our risotto is ready to serve.

    Required ingredients:
    1. Green peas: 0.5 glass
    2. Spinach: 1 bunch
    3. Cream 30% fat: 100 ml
    4. Salt:  to taste
    5. Ground black pepper:  pinch
    6. Sugar:  pinch

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