Recipe

Lemon Dill Lentil Risotto

Time—

Yield2 portions

Energy382 kcal

Components0

Servings

Contents

Ingredients

Heat oil
2.5mloil, rapeseed
Cook aromatics
1shallot (small (40g))≈ 34 g shallotminced
3clovegarlicminced
Stir in rice mixture
70grice, arborio
1wholelemon zest
2gherb, dill, freshfinely chopped
10gmiso paste
0.125tspsalt
0.25tspspice, pepper
Add stock gradually
600stock, vegetable, low salt (ml (prepared/500ml))≈ 1.2 cube stock, vegetable, low salt
Rinse lentils
70glentils, red
100gpeas, frozen
Stir in finishers
150gspinach, freshroughly chopped
25gcheese, fetacubed
30glemon juice
5gherb, dill, freshfinely chopped

Prep
1. Rinse the red lentils
Heat the oil to low/medium
Add the shallot and garlic, cook 3-4 minutes
Add the next batch of ingredients, stir in
Continuously add broth, each time until all the liquid has absorbed before adding more.
Add the lentils after 10 minutes, continue cooking.
After 20 minutes more add the peas; the rice should be almost done at this point.
Continue until the rice is done.
Remove from heat
Stir in the remaining ingredients.

Show full nutrition and cost table