Risotto with Lentils

A soon as I took my first bite of last night’s dinner I was pleasantly surprised. The sad truth is I’m starting to get used to trying a new recipe and being disappointed. Pictures and ingredients entice me into thinking that I am about to make the most amazing dinner ever. Many times I’m not happy with the meal I made for my family. But that’s what trying new things is all about right? Finding what you like and what you don’t?

When I put this recipe on the meal plan I was thinking about adding some more meat free options to our diet. I liked that everything is typically in the pantry so if we liked it I could always use it as a side dish or a main dish with a salad. Then, last night while I was gathering everything for dinner I had the feeling I was going to be disappointed. It seemed too simple. The cook time looked too short for a slow cooker meal. As everything simmered away in the slow cooker I started looking for dinner alternatives. I scoured my restaurant coupons. I looked for anything in the freezer that I could defrost and serve quickly. Finally I put together the salad, set the table and braced myself for another disappointment. I am pleased to say I was wrong. Dinner was perfect in its simplicity. Husband was very happy and even little one gobbled his risotto up, after it cooled of course.

I made a few adjustments to the original recipe because I knew they would help add the flavor I was sure was going to be lacking. Instead of just water for the cooking liquid I used chicken stock. I also sautéed a little garlic with the onion and butter. I didn’t top the risotto with olive oil because I just didn’t have spectacular eating olive oil. I just have olive oil that is great for cooking. Topping the risotto with parmesan is a must. The nutty salty flavor makes the risotto complete and oh so deliciously satisfying. Eat this, be happy.

 

Enjoy!

½ cup dried lentils

¼ cup Arborio rice

4 cups chicken or vegetable stock

2 Tablespoons butter

½ yellow onion, chopped

2 garlic cloves, minced

Black pepper to taste

1 Tablespoon good, fruit olive oil

½ cup Parmesan, grated

Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt. Place them into the slow cooker along with the chicken stock.

In a small sauté pan heat the butter and sauté the onion over medium heat until the onion is golden, about eight minutes. Add the garlic and sauté for an additional one to two minutes.

Add the onions and garlic to the slow cooker. Cover and cook on high for about two hours or until both the lentils and rice are tender. Add salt and pepper to taste.

Top each serving with a drizzle of olive oil and a generous sprinkle of Parmesan.

Adapted from The Gourmet Vegetarian Slow Cooker by Lynn Alley