Lentil Risotto

Lentil Risotto

November 18, 2016

This risotto is delicious and has fiber due to the added lentils.


  • 2 Tablespoons
    olive oil
  • medium leeks, chopped
  • garlic cloves, minced
  • red bell pepper, seeded and chopped
  • 3 Cups
    chicken broth
  • 1 1/4 Cup
    long grain rice
  • 1 Tablespoon
    fresh basil, chopped
  • 1 Cup
    lentils, cooked
  • 1/4 Cup
    Italian parsley, chopped
  • 1/4 Cup
    Parmesan cheese, grated


  1. In a large pot, heat olive oil over moderate heat and cook leeks, garlic, and red pepper until softened.

  2. Add broth along with the rice, and basil. Cover and let simmer until rice is done then add cooked lentils and stir for 10 minutes.

  3. Remove from heat and add parsley and parmesan cheese. Serve.


  1. Patti Williamson


    I wish you had added the amounts (ie, leeks,garlic) leaves one to guessing

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