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Broccoli Risotto with Red Lentils

This attractive meal tastes as good as it looks. Thet gives it a nice warmth.

Broccoli Risotto with Red Lentils

Serving Size: 4

Ingredients:

  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 3 Tbs. olive oil
  • 2 tsp. sambal oelec
  • 1 cup risotto rice
  • 2 vegetable bouillon cubes
  • 2 cups water
  • 1 med. head broccoli, cut in florets
  • 1 cup red lentils
  • 1 bunch basil
  • chives as garnish

Broccoli Risotto with Red Lentils

Directions:

  1. In a large frying pan, heat the oil and saute the onion and garlic until glassy.
  2. Add the sambal oelec and mix well.
  3. Add the rice and allow to become glassy after a few minutes.
  4. Add the water and bouillon cubes. Stir to mix well.
  5. Turn the heat down, add a cover to the rice and allow to swell.
  6. Meanwhile, steam the broccoli until al dente.
  7. Cook the red lentils in a separate pan with a bit of salt and 1 & 1/2 cups of water.
  8. Cook until the lentils are al dente be careful to not let them get too soft.
  9. When the rice has absorbed the liquid, and the lentils are cooked, add the lentils to the ride and mix well.
  10. Add the broccoli and serve the risotto garnished with basil leaves and chives.

Notes:

You can use less sambal, if you don’t want it too hot.

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2 Responses to “Broccoli Risotto with Red Lentils”

  1. Piet says:

    Hmm. Bouillon, of cause, but where is the white wine? And why do you cook the lentils separately?

    „add a cover to the rice and allow to swell“ — are you really sure you are cooking -> Risotto? ;)

  2. Chris says:

    Hi Piet,
    Thank you for your comments. Yes, I forgot to write that I put the white
    wine in with the risotto first, so it should be step number 4. rice the
    rice has absorbed the white wine, then the bouillon. I cook the lentils
    and rice separately because our red lentils usually cook quickly and can
    easily turn to mush if they were cooked at the same time with the rice
    they would disintegrate to make a redish gravy. Yes, it was risotto, and
    I stirred the rice so that it was creamy- but then at the end I added
    the lid so that the liquid was absorbed more, and then the rice and
    lentils could remain as separate grains within the mixture. I added the
    broccoli last also so that it was not over cooked.
    I do appreciate your noticing these and remarking so, as often others
    have the same questions.

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