Lentil and Leek Risotto
Though many risottos are not particularly healthy, this risotto made with brown rice and lentils is definitely a diet choice that is still full of flavor. Leeks and garlic add wonderful flavor.
Preparation Time10 min
Cooking Time40 min
- 2 well-scrubbed leeks, chopped
- 1 clove garlic, minced
- 1/2 cup red pepper, finely chopped
- 1 tablespoon olive oil
- 3 cups vegetable broth or water
- 1 1/4 cup brown rice
- Salt and pepper to taste
- pinch of basil
- 1 cup precooked lentils
- 1/4 cup freshly chopped parsley
- 1/4 cup finely grated carrots
In a 4-quart deep pot with cover, saute leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.