Gastronomixs

Beluga lentils prepared as a risotto

A variation on a classic risotto, using lovely black Beluga lentils instead of rice.

Makes 1200g.

Beluga lentils prepared as a risotto

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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.

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