FRENCH LENTIL AND SWISS CHARD RISOTTO
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
- Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
- Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
- In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
- Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
- Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
- Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.
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Ayla Banks
[email protected]This risotto is a great way to celebrate a special occasion.
Hassan Morol
[email protected]This risotto is a great way to warm up on a cold day.
uchechukwu olivia
[email protected]This risotto is a great comfort food.
Kirstyn Miller
[email protected]This risotto is a great party food.
Isaac Mezo
[email protected]This risotto is a great freezer meal.
hamza naouar
[email protected]This risotto is a great make-ahead meal.
Umar Goli (Golistar)
[email protected]This risotto is a great way to get your kids to eat their vegetables.
Jesse Santa Matta
[email protected]This risotto is a great vegetarian option.
Shaikh Masudullah
[email protected]I'm looking forward to trying this recipe again soon.
Rawadcell Rawadcell
[email protected]This risotto is a great way to use up leftover lentils and Swiss chard.
Monu AwanYT
[email protected]I would definitely recommend this recipe to others.
Kiki Rambang
[email protected]Overall, I thought this was a great recipe. It was easy to make and the results were delicious.
Sekum Maxwell
[email protected]The risotto was a bit too soupy for my liking. I think I would have preferred it if it had been cooked for a little longer.
S Rut
[email protected]This risotto was a bit too bland for my taste. I think I would have liked it more if I had added some more herbs and spices.
Stanley Gift
[email protected]I love how versatile this recipe is. I added some diced chicken and mushrooms to mine and it was delicious!
DAVID STANLEY
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Valerie Brock
[email protected]I'm not a huge fan of lentils, but I really enjoyed this risotto. The lentils were cooked perfectly and the Swiss chard added a nice bitterness to the dish.
Garland Moore
[email protected]This risotto was absolutely delicious! The lentils and Swiss chard added a nice texture and flavor to the dish. I also loved the addition of the white wine and Parmesan cheese.