Risotto with Red Lentils and Green Asparagus
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (risotto rice)
- 1 onion (s)
- 10 stalks asparagus, green
- 100 ml white wine
- 1 liter chicken broth
- 100 g lentils, red
- 30 g butter
- 4 tablespoon olive oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the chicken broth in a saucepan over the lowest heat and cut the onions into small cubes. While the broth is getting heat, you can prepare the asparagus. It is enough if you wash it off, cut off the lower quarter and then cut the rods into pieces approx. 3 cm long (peeling is not necessary).
- Now take a large saucepan, place it on the stove over high heat, add 2 tablespoons of olive oil and then the onions.
- Let the onions become translucent while stirring, add the risotto rice and mix everything together well. After about 1 minute, deglaze everything with the white wine and stir until the white wine has been absorbed as much as possible. Then add the red lentils, set the stove to medium heat and always add enough broth so that the risotto does not set and is lightly covered. Stir again and again.
- You can also grate the parmesan. Depending on the type of rice, it takes 15-20 minutes until the whole thing has the desired consistency. Just test every now and then whether the rice is good, i.e. still slightly firm to the bite. If this is the case, add the butter and the grated Parmesan and season everything with salt and pepper and turn off the stove.
- Now quickly put a pan on the stove, add the remaining olive oil and fry the asparagus, season with salt and pepper. It should get color on the outside and still be crisp on the inside. Arrange everything and you`re done.
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