Lentil & Leek Risotto
Lentil and Leek Risotto recipe
Yield
4 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
leeks
well-scrubbed, chopped |
|
| 1 |
garlic cloves
minced |
*
|
|
| ½ | cup |
sweet red bell peppers
finely chopped |
|
| 1 | tablespoon | olive oil |
|
| 3 | cups | vegetable stock |
|
| 1 ¼ | cups | brown rice |
*
|
|
salt and black pepper
to taste |
*
|
||
| 1 | pinch | basil |
*
|
| 1 | cup |
lentils
pre-cooked |
|
| ¼ | cup |
parsley leaves
freshly chopped |
|
| ¼ | cup |
carrots
finely grated |
|
Directions
In a 4-quart deep pot with cover, saute leeks, garlic, and red pepper in oil.
When soft, add broth or water, and stir in rice along with seasonings.
Reduce heat and simmer covered for about 40 minutes or until rice is done.
Uncover, stir in cooked lentils and re-heat until piping hot.
Garnish with parsley and grated carrot before serving.
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