Ingredients
- 1 cup (185 g) green lentils
- 2 cups (500 ml) vegetable stock
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 3 stalks celery, chopped
- 1 red capsicum, seeded and diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 200 g mushrooms, sliced
- ¾ cup (165 g) risotto rice
- 200 ml dry white wine
- ¼ cup (15 g) coarsely chopped fresh coriander, plus extra to garnish
- salt and pepper
- ½ cup (50 g) shaved parmesan
Preparation
- Cook the lentils in a saucepan of boiling water for 20 minutes, then drain and set aside.
- Place the stock in the saucepan and bring to simmering point over a moderate heat.
- Reduce the heat so the stock is simmering gently.
- Heat the oil in another large saucepan, add the onion, garlic and celery, and cook for 5 minutes, or until softened, stirring occasionally.
- Add the capsicum and the ground coriander and cumin, and cook for 1 minute, stirring.
- Add the mushrooms, rice and cooked lentils and stir to mix.
- Pour in the wine and add a ladleful of the hot stock.
- Bring to a gentle boil and bubble until most of the liquid has been absorbed, stirring frequently.
- Add another ladleful of stock and cook until it is absorbed, stirring frequently.
- Repeat this gradual addition of the hot stock until it has all been added.
- The rice should be creamy and tender but still with some bite, and the lentils cooked.
- Stir in the chopped coriander and season with salt and pepper to taste.
- Serve hot, sprinkled with the parmesan shavings and extra chopped coriander.