Red lentils boost the fiber and protein in a classic risotto...and the basil is nice too!
Makes 4 side servings
1 Tbl olive oil
4 Tbl butter, divided (1/3)
1 small leek, white part only, finely diced
1 cup arborio rice
1/2 cup dry white wine
3 to 4 cups chicken broth
3/4 cup red lentils
1/2 cup finely grated Parmesan
4 large basil leaves, thinly sliced
Salt for seasoning if necessary
In a medium sauce pan melt the olive oil and 1 tablespoon of the butter. Add the diced leek and sauté over medium heat until softened.
Stir in the rice, making sure every grain gets coated with the butter and oil.
Stir in the wine and gently simmer until the rice has absorbed just about all of the wine.
Now add about 1/2 cup of the chicken broth and stir over the medium heat until the broth is absorbed into the rice.
Add the lentils and another 1/2 cup of the broth and continue to simmer and stir.
As the rice absorbs the stock keep adding a half cup of broth at a time until the rice and lentils become creamy. You'll need at least 3 cups of the broth and maybe a bit more. This process takes about 20 minutes.
Add the remaining 3 tablespoon of butter and stir in. Off the heat stir in the Parmesan and basil leaves.
Taste for salt and add some if necessary.