Autumn Risotto


And now, a tasty and complete meal!

(serves 1)
70 gr of rice for risotto
30 gr of red lentils
1 small carrot
1 bay leaf
60 gr of mushrooms (if you have cèpe mushrooms, that woud be better, I didn’t have them)
1 liter of water
1 teaspoon of lemon zest
extra virgin olive oil

Slice the ​​carrot, and mix it with lentils, bay leaf and 1/2 liter of water in a pot; bring to a boil and cook for 25-30 minutes. Meanwhile, finely chop mushrooms and marinade them with a tablespoon of e.v.o. oil, thyme and lemon zest. Bring to a boil the remaining water; once the lentils are done, remove the bay leaf and blend them, should be quite a liquid soup, rather than a cream; add hot water to this lentil cream and salt, to taste (this will be the broth in which you’ll cook your risotto). In a saucepan, fry onion with e.v.o. oil,  and brown 3 /4 of the previous marinated mushrooms; add rice and two ladles of lentil soup. Keep adding the broth until the rice is done. Add mushrooms at last (so that they will remain crisp) and a sprinkling of parsley, if necessary add salt … and serve!

I was looking for complete meals with cereals, legumes and vegetables, and I came across this recipe by my favorite chef! I modified it a little, for lack of ingredients, but the result is very tasty, you’ll feel the light touch of lemon and the rich energy of lentils! 🙂

Chef: La Sabry from VeganBlog

  1. saffron 28 September 2011 at 20:02

    Oh yesssss! Welcome to the autumn season then – I find it so romantic! And tasteful, lots of wonderful veggies to enjoy

  2. heidi 30 September 2011 at 05:55

    seems very interesting, a lot of flavour that I wonder how blend together…I’ll try it! Maybe with barley, which I think it’s even more autumnal!

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