Here's how you can make risotto with red lentils and asparagus. Prepare the soffritto
using butter (2 tbsp), extra virgin olive oil (2 tbsp), a chopped shallots and some garlic. Then mix in the risotto rice (I used approximately 300 g of Vialone Nano
variety) to give the grains an olive oil coating.
After couple of minutes or so, add 1/2 dl of lentils and 6-8 chopped asparagus. Now start stirring gently but constantly, and gradually pour in small amounts of chicken or vegetable stock (1,5 l or less). Repeat until the rice is al dente
and risotto is creamy. Finally, stir in a knob of butter and some grated Parmigiano-Reggiano.
|Can someone explain me why GoGreen Ab calls orange lentils red lentils?!|
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|I sprinkled some extra virgin olive oil on top of my risotto with red lentils and asparagus. |