Lentil, Barley and Rice Risotto |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This I serve with chicken, grilled-grilled salmon or trout for the rest of the fam. Ingredients:
4 teaspoons butter |
2 shallots, finely minced |
1/2 cup arborio rice |
1/2 cup barley |
1/2 cup green lentil |
1/2 cup dry white wine |
3 cups boiling chicken or 3 cups boiling vegetable stock |
1/2 cup parmesan cheese |
1 teaspoon whipping cream or 1 teaspoon half-and-half |
salt and pepper |
1 teaspoon snipped chives |
Directions:
1. In a large frying pan melt 2 T.
2. of butter over medium heat.
3. Add the shallots and cook until transparent.
4. Add rice and saute for 3 minutes.
5. Add barley and lentils and saute for 1 minute.
6. Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
7. Ladle in some stock, (1 ladle's worth) cook down.
8. Repeat until all the liquid is absorbed.
9. Remove from heat, fold in cream, cheese, butter and chives.
10. Taste and add salt and peppr as needed.
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