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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 1/2 lb lentils soaked in cold water overnight
- 2 tbl unsalted butter
- 1 med onion, chopped
- handful minced italian parsley
- 4 c. chicken or veg broth
- 1 1/2 c. italian rice
- salt, pepper or paprika, parmigiano regiano
Method
- Make sure the lentils are tender after soaking overnight. Drain lentils put into fresh water, boil and cook until slightly underdone 10 - 15 mins. Drain and reserve cooking liquid.
- Melt butter, add onion cook slowly until lightly brown stir in parsley. Add lentils and 2 ladles of broth and continue cooking for 10 minutes. Stir in rice gradually add more broth as making basic risotto until lentils and rice reach the right point of tenderness. Salt and pepper to taste and dust with cheese.
