Coat pan with cooking spray. Add the thyme sprigs and bay leaves. Add the lentils, stir well for two minutes. Adjust the seasoning with salt and pepper, if necessary. Or, you can add all the stock, and put on a low simmer for 15-20 minutes until the lentils are tender. This recipe is inspired by a dish chef O Tama Carey used to serve when she was at Sydney's Berta. Heat the butter in a large frying pan on a high temperature. Divide the risotto among six plates, and garnish with the shredded radicchio. Add pancetta to pan; cook 5 minutes or until crisp, stirring occasionally. Add the shallot, carrot, celery and garlic and reduce the heat to medium. The combination of rice, lentils and crisp onion is reminiscent of Lebanon's mujaddara, but with a distinctly Italian twist. Add onion and garlic. Add a pinch of salt and pepper, and the rosemary, thyme and oregano. Cook, stirring for 2 minutes or until light golden. Bring the vegetable stock to a light simmer in a medium sauce pot. Combine the lentils and enough water to cover in a saucepan; bring to the boil. Continuing adding stock as it is absorbed, and all the while stir-stir-stir. 1/2 cup grated Parmesano-Reggiano (optional). 1 tablespoon extra virgin olive oil 1 medium shallot, finely diced 2 ribs of celery, finely diced 1/4 cup sherry or red wine 1/3 cup arborio or bomba rice 1 cup dried red lentils* 1 tablespoon tomato paste 1/2 cup grated Parmesano-Reggiano (optional) sea salt, to taste Ingredients. Saute until the onions are translucent and the vegetables are softened. Keep the stock simmering while you make the risotto. Red Lentil Risotto. 1 oz rosemary, thyme and oregano finely chopped. For a richer risotto finish by stirring in cream, simmer for 5 minutes, then add the parmesan and serve. stock a little at a time so the lentils can slowly absorb the liquid Reduce heat and simmer, covered, for 20 minutes. Serve immediately. Cooking lentils is as easy as 1, 2, 3. Heat oil in a large deep frying pan or flameproof wide, shallow casserole dish over a medium-high heat. Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Heat a large saucepan over medium heat. Rice and lentil risotto with pancetta. Drain and set aside. In medium saucepan, heat oil over medium-high heat. Add stock a little at a time so the lentils can slowly absorb the liquid. Ingredients: 4 cups vegetable stock 1 or 2 sprigs thyme 2 dried bay leaves. Sharing PolicyAffiliate DisclosureSoupAddict.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and affiliated sites. Add leeks, and cook, stirring often, until translucent and slightly charred, about 3 minutes. Taste the risotto – it’s ready when both rice and lentils are plump and. Add the dried lentils, a big pinch of salt, and another 1/2 cup of stock, stirring well, then the tomato paste. Learn More, Sweat the onions, carrot, celery and garlic in oil until tender.*. *Sweating is cooking the vegetables over low heat in oil, in a covered pan, so that they soften and cook in their own juices without browning.