Lentil Risotto with Leeks

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4 servings


  • 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
  • Fiber Content 0 g
  • Protein Content 4 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 180 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g