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.