Beluga lentils prepared as a risotto
A variation on a classic risotto, using lovely black Beluga lentils instead of rice.
Makes 1200g.
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Ingredients
|
50 |
g |
butter |
|
1 |
|
onion, finely chopped |
|
250 |
g |
black Beluga lentils |
|
100 |
ml |
white wine |
|
1 |
litre |
vegetable stock |
|
100 |
g |
butter |
|
100 |
g |
Parmesan cheese, grated |
|
1 |
|
lemon, juice |
|
As needed: |
|
salt and pepper |
Preparation method
- Melt 50 grams of butter in a shallow pan and gently fry the chopped onion until translucent.
- Add the lentils and continue to fry briefly.
- Deglaze by adding the white wine and allow the wine to evaporate.
- In the meantime, bring the stock to the boil.
- Add a small amount of hot stock as you would do when preparing a classic risotto, until the lentils are just about done.
- Leave the lentils to rest for a few minutes.
- Finish off with 100 grams of butter and grated Parmesan cheese.
- Season to taste with lemon juice, salt, and pepper.
Serving suggestions
- Delicious as an entremets course with a salmon component.
- Serve as a vegetarian main course, e.g. with grilled portobello mushrooms or baked celeriac.
- As a component in a main dish with roasted pumpkin and grilled lemon chicken.