Risotto With Lentils Recipes

Steps:

• In a large frying pan melt 2 T.
• of butter over medium heat.
• Add the shallots and cook until transparent.
• Add rice and saute for 3 minutes.
• Add barley and lentils and saute for 1 minute.
• Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
• Ladle in some stock, (1 ladle's worth) cook down.
• Repeat until all the liquid is absorbed.
• Remove from heat, fold in cream, cheese, butter and chives.
• Taste and add salt and peppr as needed.

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.

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.