Lentil, Barley And Rice Risotto

1. 1

   In a large frying pan melt 2 T.

2. 2

   of butter over medium heat.

3. 3

   Add the shallots and cook until transparent.

4. 4

   Add rice and saute for 3 minutes.

5. 5

   Add barley and lentils and saute for 1 minute.

6. 6

   Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.

7. 7

   Ladle in some stock, (1 ladle's worth) cook down.

8. 8

   Repeat until all the liquid is absorbed.

9. 9

   Remove from heat, fold in cream, cheese, butter and chives.

10. 10

    Taste and add salt and peppr as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.