Recipe: Red Lentil Risotto

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  • 2 shallots
  • 2 cloves gaarlic
  • 200g red lentils
  • 1 glass of white wine
  • 400ml vegetable stock
  • 1 chunk of Parmesan, grated
  • 1 glug of skimmed milk
  • 1 handful of fresh rocket


  • peel and finely dice the shallot and garlic.
  • strip the thyme leaves off of the stalks and add to a pan with the bay leaves, chopped shallots, garlic and a shot of olive oil.
  • fry these slowly for 3-4 minutes to soften.
  • pour in the lentils and stir to coat all the grains in sweet shallots.
  • splash in the white wine, then add the stock, a little at a time, bringing the lentils back to a simmer before adding more each time.
  • stir continuously until all the stock has been added and the lentils have swollen and cooked, this should take about 10-15 minutes.
  • chuck in the grated parmesan, the milk and season well with a salt and pepper.
  • serve a ladle of the risotto with a mound of fresh rocket on top to serve.
  • serves 2


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