Lentil risotto


  • 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


  1. Cook the lentils in a saucepan of boiling water for 20 minutes, then drain and set aside.
  2. Place the stock in the saucepan and bring to simmering point over a moderate heat.
  3. Reduce the heat so the stock is simmering gently.
  4. Heat the oil in another large saucepan, add the onion, garlic and celery, and cook for 5 minutes, or until softened, stirring occasionally.
  5. Add the capsicum and the ground coriander and cumin, and cook for 1 minute, stirring.
  6. Add the mushrooms, rice and cooked lentils and stir to mix.
  7. Pour in the wine and add a ladleful of the hot stock.
  8. Bring to a gentle boil and bubble until most of the liquid has been absorbed, stirring frequently.
  9. Add another ladleful of stock and cook until it is absorbed, stirring frequently.
  10. Repeat this gradual addition of the hot stock until it has all been added.
  11. The rice should be creamy and tender but still with some bite, and the lentils cooked.
  12. Stir in the chopped coriander and season with salt and pepper to taste.
  13. Serve hot, sprinkled with the parmesan shavings and extra chopped coriander.

Serves 4
Preparation: 30 minutes
Cooking: 45 minutes


Source: Light bites & lunches
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