Lentil Risotto with Leeks

  • 4 servingsServings


  • 2 Tbs. olive oil
  • 1 thick leek, white part only, halved, thinly sliced, and rinsed
  • 1 cup black Beluga lentils, rinsed
  • ½ cup organic sake wine
  • 12/3 cups organic chicken broth (or more
  • if needed), heated
  • 1 Tbs. grated Pecorino Romano cheese
  • ¼ cup chopped fresh Italian flat-leaf parsley


  1. In medium saucepan, heat oil over medium-high heat. Add leeks, and cook, stirring often, until translucent and slightly charred, about 3 minutes. Add lentils and cook, stirring constantly, about 1 minute. Add sake, bring to a boil, and cook until reduced by half.
  2. Add hot broth 1/3 cup at a time, boiling and stirring each time until liquid is almost completely absorbed. Check lentils from time to time for doneness; once they are cooked through, but still firm, turn off heat, stir in cheese and parsley, and serve.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 160
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 5 mg
  • Fat Content: 9 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 180 mg
  • Sugar Content: 2 g
Publish date:
Catch artichoke fever this spring—this antioxidant powerhouse is one of the best foods for your liver, and it’s easier to prepare than you might think.

Easy Artichoke Lentils

This great little recipe is amazingly simple to throw together, tastes great, and is a health bonanza to boot! You can also use frozen artichoke hearts.