At first lentils can be intimidating to figure out, but once you do, they are so versatile. Red lentils can make an amazing ‘risotto’ style dish.
By Jules Clancy
I love a good red lentil ‘risotto’. All the oozy goodness with lots more protein and fibrer than your boring old rice risotto. And not only that, no need to stir constantly!
Red Lentil ‘Risotto’ with Wine and Sausage
- Yield: 2 1x
Description
I love a good red lentil ‘risotto’. All the oozy goodness with lots more protein and fiber than your boring old rice risotto. And not only that, no need to stir constantly! And for a vegetarian alternative, mushrooms are lovely instead of the sausages and replace the chicken stock with veggie stock.
Ingredients
Scale
- 1 onion, peeled & diced
- 2–3 thick pork sausages, skins removed and meat crumbled into chunks
- 1 cup red wine
- 2 cups chicken or vegetable stock
- 200g (7oz) red lentils
- 2 handfuls grated parmesan + extra to serve
Instructions
- Heat a little oil in a medium saucepan and add onion. Cover and cook on a medium low heat, stirring occasionally for 5-10 minutes or until onion is soft.
- When the onion is soft, increase the heat to medium high, add the sausages and cook for a few minutes until browned.
- Add the lentils. Stir for a minute.
- Add red wine and the stock. Stir well then simmer for 15-20 or until the stock is absorbed and the lentils are tender and oozy. If it gets too dry before the lentils are cooked, add a little water.
- Add cheese and stir until combined. Taste and season. Serve with extra parmesan shaved over.
