Rocket And Tomato Risotto |
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This is a deliciously peppery risotto recipe, using in-season rocket and tomatoes. The Puy lentils give it a nutritious boost.
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Ingredients |
Serves 4 as a side dish
1 cup risotto (arborio) rice
2 tablespoons olive oil
1 medium onion
2 cloves garlic
100g rocket leaves
2 medium tomatoes
50g Parmesan cheese, grated
Handful dried mushrooms (e.g. porcini)
1/2 cup Puy lentils
or green lentils
About 3 cups vegetable stock
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Method |
- Put the Puy lentils in a pan with cold water. Bring to the boil and simmer gently until tender - about 30 minutes.
- Chop the dried mushrooms finely. Peel and chop the onion. Peel and crush the garlic.
- Heat the olive oil in a pan. Add the mushrooms, onion and garlic and saute gently for 5 minutes.
- Add the rice and mix well. Saute for 2 minutes.
- Add 1 cup of the vegetable stock and stir well. Simmer gently for a few minutes, until the liquid is almost completely absorbed. Then add a 2nd cup of stock.
- Continue to simmer until this water has been absorbed. Add more liquid, 1/2 cup at a time, and simmer, until the rice is cooked.
- Wash the rocket leaves and drain well. Wash the tomatoes.
- Chop the rocket and tomatoes roughly.
- When the rice is cooked, mix in the Parmesan cheese. Drain the Puy lentils and rinse them. Mix with the risotto.
- Then add and mix the rocket and tomatoes. Season with salt & pepper to taste.
Serve immediately.
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Time From Cupboard-To-Table |
| About 30 minutes |
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Notes & Variations |
| If you want to make this in advance, stop at stage 9. Add the rocket and tomatoes after reheating the risotto, just before serving. |
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