Creative Risotto with Broccoli, Lentils, and Parmesan

Ingredients

• 300 g Arborio Rice
• 100 g Red Lentils
• 250 g Broccoli
• 200 ml Coconut Milk
• 1 l Vegetable Broth
• 80 g Butter
• 100 g Parmesan
• 1 piece Onion
• 150 ml White Wine
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. Step 1

   Cook the red lentils in the broth for 10 minutes. Drain, reserving the hot broth.

2. Step 2

   Sauté the broccoli florets in olive oil for 5 minutes. Set aside.

3. Step 3

   Finely mince the onion and sauté it in the butter in a deep skillet for 3 minutes.

4. Step 4

   Add the Arborio rice and toast for 2 minutes, stirring constantly. Deglaze with white wine and let reduce.

5. Step 5

   Add the hot broth one ladle at a time, stirring regularly, for 18 minutes until the rice is creamy.

6. Step 6

   Fold in the lentils, broccoli, coconut milk, and 80g butter. Mix vigorously to create the emulsion.

7. Step 7

   Finish with grated Parmesan, salt, and pepper. Serve immediately with a drizzle of olive oil.