Lentils and Pea Risotto
A creamy, comforting risotto made with red lentils, arborio rice, peas, and fresh herbs.
Servings: 8 people
Ingredients
- 2 stalks celery minced
- 2 carrots medium, minced
- 1 onion medium, minced
- 4 cups vegetable broth hot
- 1 cup red lentils rinsed
- 1 cup rice for risotto such as arborio, vialone nano, or carnaroli
- 1 1/2 cups green peas frozen
- 1/2 cup cherry tomatoes halved
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmigiano Reggiano or Parmesan cheese grated
- 1/4 cup parsley fresh, finely chopped
- extra virgin olive oil for sautéing and finishing (use as needed)
Instructions
- Heat a splash of extra virgin olive oil in a large saucepan over medium heat.
- Add the minced onion, carrots, celery, and the halved cherry tomatoes and sauté for about 10 minutes, until vegetables are softened.
- Stir in the rinsed red lentils and the risotto rice and toast them with the vegetables for about 3 minutes, stirring constantly.
- Pour in half of the hot vegetable broth, bring to a boil, then reduce the heat to low so the mixture simmers gently.
- Add the frozen peas.
- Gradually add the remaining hot broth by ladle, a little at a time, stirring frequently to prevent sticking and encourage a creamy texture; continue cooking until the rice and lentils are tender, about 17 minutes total from when the broth was first added.
- Season with the salt and pepper, then remove the pan from the heat when the risotto is creamy and cooked through.
- Stir in the grated Parmigiano Reggiano (to taste) and the chopped parsley, then drizzle a little extra virgin olive oil before serving.
- Serve immediately.
Equipment
- saucepan or large skillet
- wooden spoon or spatula
- ladle
- Measuring cups and spoons
Notes
- Use hot broth to keep the risotto temperature steady while cooking.
- Toast the rice briefly to help it release starch and become creamy.
- Adjust Parmesan to taste for creaminess and saltiness.