Risotto with Lentils
Over many centuries, every country in the world has developed ways to obtain much-needed protein by combining the simplest of ingredients. In Italy, the combination of lentils and rice has found just as happy a home as it has in India. The trimmings may be a little different, but this simple dish can make a meal in itself when served with a salad, or as an accompaniment to grilled vegetables or stuffed artichokes.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
In a sauté pan, heat the butter and sauté the onion over medium-high heat until the onion is golden brown, about 10 minutes.
Step 3
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.
Step 4
Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley.
Suggested Beverage
Step 5
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.
