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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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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Celery
  • Sulphite
  • Pescetarian

Ingredients

50
g
butter
1
onion, finely cut
250
g
black Beluga lentils
100
ml
white wine
1
l
vegetable stock
100
g
butter
100
g
parmesan cheese, grated
1
lemon, juice
as needed
salt and pepper

Scale recipe

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