Risotto and lentils is an easy and delicious first course, starting from the classic creamy white risotto, lentils are added to get a flavorful first course. This recipe is great for using leftover lentils from other dishes.

If you like lentils, don’t forget to read the recipe

Difficulty: Very easy
Cost: Very economical
Rest time: 2 Minutes
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

565.40 Kcal

calories per serving

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Energy 565.40 (Kcal)
Carbohydrates 79.44 (g) of which sugars 0.77 (g)
Proteins 14.48 (g)
Fat 18.07 (g) of which saturated 9.18 (g)of which unsaturated 4.63 (g)
Fibers 4.49 (g)
Sodium 646.58 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 cup Carnaroli rice
1 quart vegetable broth
1/4 glass dry white wine
to taste salt
to taste extra virgin olive oil
1/4 cup grated Grana Padano
1 1/2 tbsps butter
4 tablespoons cooked lentils

Tools

1 Pot 3 qt
1 Small Pot 2 qt
1 Spoon

Procedure

Here’s how to make a delicious risotto and lentils easily and quickly. Unlike rice and lentils, this is not a soup but a real creamy risotto.

First, if you don’t have lentils, you need to cook them to perfection following my recipe for cooking lentils.
Now that the lentils are cooked let’s prepare the risotto. Put the rice to toast in a pan for a couple of minutes. Stir it gently to avoid burning.
When the risotto is toasted, deglaze with white wine and let it evaporate.
When the wine has evaporated, stir the rice to prevent it from burning. Deglaze with hot broth and cook.
You can make fresh homemade broth or use a granular preparation. The broth must be hot so as not to stop the risotto cooking.
When the risotto is halfway through cooking (after about 8 minutes), add the lentils and mix well. Finish cooking by adding broth if necessary.
After about 13-15 minutes, the risotto will be ready, remove it from the heat and add butter and grated Grana. Let it rest for 2 minutes before serving.
Your rice and lentils are ready!