Add red lentils for an even more protein-rich take on the classic creamy risotto. Earthy, luscious lentils combined with roasted carrots, celery and parsnips, topped with crunchy caramelized walnuts.
Lentil risotto with root vegetables fresh from the oven
|
Print Recipe
|
Rezept drucken |
Lentil risotto with root vegetables fresh from the oven
| Rezept drucken |
Print Recipe
|
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- Ingredients for the risotto
- 200 g red lentils
- 1 white onion finely diced
- 1 garlic clove finely chopped
- 2 tbsp olive oil
- 200 g risotto rice Arborio
- 900 ml vegetable stock
- 70 g hard cheese (Parmesan, Grana Padano) finely grated
- 50 g sour cream
- salt, pepper
- Root vegetable ingredients
- 600 g carrots (orange, yellow, purple)
- 300 g celery
- 300 g parsnips
- 1 tbsp olive oil
- 1 tsp agave syrup
- salt, pepper
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
Preparing the risotto
- Cook the lentils until al dente. Sauté the garlic and onions in olive oil until translucent. Add the rice and sauté. Gradually add the hot vegetable stock.
- When cooked, add the red lentils. Fold in the cheese and sour cream. Season with salt and pepper.
Preparing the root vegetables
- Wash and brush the vegetables thoroughly. Cut off the stalks. Cut the vegetables into large wedges and marinate in olive oil and syrup. Season with a little salt and freshly ground pepper.
- Spread on a baking tray and roast at 180°C for approx. 20 minutes. The vegetables should still have a slight bite.
For serving
- Plate up the risotto and scatter the roasted vegetables on top. The dish can be topped with herb oil or caramelized nuts according to taste.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.