Lentil Risotto with Leeks
Related Recipes Salmon with Red Wine & Tarragon Sauce Lentil Risotto with Leeks From article: A Toast to Organic Wines…
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Related Recipes
- Salmon with Red Wine & Tarragon Sauce
- Lentil Risotto with Leeks
- From article: A Toast to Organic Wines
Ingredients
- 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
Preparation
- 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.
- 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