Summary

Ingredients

• 3 onion (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 0.25 teaspoon ¼ sambal oelek
• 150 g risotto rice
• 0.75 liter ¾ vegetable stock
• 500 g broccoli
• 150 g lentils, red
• Salt water
• 1 bunch basil

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Instructions

1. Peel the onions and garlic. Finely dice the onions, chop the garlic very finely. Sweat in 2 tablespoons of olive oil over low heat while stirring until translucent. Stir in the sambal oelek.
2. Add the rice and stir in until it is completely coated with fat. Let the vegetable stock get hot and gradually pour in until the rice has absorbed the liquid. Cover the risotto and let it soak over a low heat for a total of 45 minutes, stirring occasionally.
3. In the meantime, cut the broccoli into florets and cut larger florets into pieces. Cut the thin stems into slices. Peel thick stems generously and quarter them lengthways, then cut into slices as well.
4. Boil the broccoli and red lentils in salted water for 3 minutes and drain through a sieve. Mix with the slightly runny rice and let it steep for 2 minutes.
5. Pluck the basil leaves and turn them in the remaining oil. Mix under the risotto and serve immediately.