Risotto With Lentils And Corn Recipe

Name: Risotto With Lentils And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups stock, I use vegaetable; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 cup arborio rice; 1 cup red lentil, brown can be used; 310 g corn kernels, drained; 2 bunches rocket, stems removed; 1 cup grated parmesan cheese; salt and pepper

Servings: persons

5 cups stock, I use vegaetable
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 cup arborio rice
1 cup red lentil, brown can be used
310 g corn kernels, drained
2 bunches rocket, stems removed
1 cup grated parmesan cheese
salt and pepper

1
Heat stock till simmering.
2
Heat oil in saucepan on medium.
3
Cook onion and garlic for 4 - 5 minutes.
4
Stir in rice and lentils, cook for 1 minute.
5
Add 1 ladle of hot stock, stir till absorbed.
6
Add stock, ladle by ladle till absorbed.
7
Stir constantly, will take about 30 minutes till rice tender.
8
Add more stock or water if need be.
9
Add corn and rocket, stir till heated through.
10
Stir through parmesan and season.
11
Top with extra cheese and serve.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups stock, I use vegaetable, 1 tablespoon olive oil, 1 onion, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Risotto With Lentils And Corn falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Lentils And Corn

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