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
Units
Scale
- 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