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!
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Red Lentil ‘Risotto’ with Wine and Sausage
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This red lentil risotto with sausage offers all the oozy goodness of traditional risotto, with more protein and fiber. It’s a hearty, comforting dish that requires no constant stirring.
Ingredients
- 1 onion, peeled & diced
- 2-3 thick pork sausages, skins removed and meat crumbled into chunks
- 1 cup (240 ml) red wine
- 2 cups (480 ml) chicken or vegetable stock
- 200g (7oz) red lentils
- 2 handfuls grated parmesan, plus extra for serving
- Olive oil, for cooking
Instructions
- Heat a little olive oil in a medium saucepan over medium-low heat. Add the diced onion, cover, and cook, stirring occasionally, for 5-10 minutes or until the onion is soft and translucent.
- Increase the heat to medium-high and add the crumbled sausage meat. Cook, stirring, until the sausage is browned and cooked through.
- Add the red wine to the pan and bring to a boil. Let it simmer for a few minutes until the wine has reduced by half.
- Stir in the red lentils and the stock. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for about 15-20 minutes, stirring occasionally, until the lentils are tender and the mixture is creamy.
- Stir in the grated parmesan and season with salt and pepper to taste. Serve hot, with extra parmesan sprinkled on top.
Notes
- For a vegetarian alternative, replace the sausages with mushrooms and use vegetable stock instead of chicken stock.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of stock or water if needed to loosen the texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 50 mg
If You Liked This Recipe, You’ll Love These
- Afghan Red Lentil Soup
- Sausage, Kale and Lentil Stew
- Beef Short Rib and Red Wine Risotto
- Sausage Polenta Bake
Frequently Asked Questions
Why don’t I need to stir constantly like a regular risotto?
Red lentils naturally break down and release starch as they cook, creating a creamy texture on their own with only occasional stirring. The recipe says to cook uncovered for 15-20 minutes, stirring occasionally. Traditional arborio risotto requires constant stirring to coax the starch out of the rice; red lentils do that work automatically — which the article calls out as a key advantage.
What does the red wine contribute, and can I leave it out?
Step 3 calls for adding 1 cup red wine after the sausage is browned, then simmering until reduced by half. The wine adds acidity and depth that balances the richness of the pork sausage and the earthiness of the 200 g red lentils. For a non-alcoholic version, replace it with an equal amount of extra stock, though you will lose some flavour complexity. 
Can I make this vegetarian?
Yes. The notes specifically say to replace the sausages with mushrooms and use vegetable stock instead of chicken stock for a vegetarian alternative. The onion, red wine, lentils, and parmesan remain the same.
