Basil Scented Red Lentil Risotto

1. 1

   In a medium sauce pot, warm the olive oil and one tablespoon of the butter. Add the diced leek and saute over medium heat until softened.

2. 2

   Stir in the rice, making sure that each grain is well coated with the butter/oil mixture.

3. 3

   Stir in the white wine and simmer over the medium heat until the wine is just about absorbed into the rice.

4. 4

   Add about 1/2 cup of the broth and stir until that is absorbed into the rice.

5. 5

   Stir in the lentils and another half cup of broth and stir until that is absorbed. Continue to add some broth, a half cup at a time, until the rice and lentils become creamy. This will probably take about 20 minutes and you may not need all of the broth.

6. 6

   Stir in the remaining butter, one tablespoon at a time, and then off the heat, stir in the Parmesan and basil. Taste for salt and serve immediately.

* Per serving · 4 servings · Values may vary.