Risotto with Lentils, Ham and Mushrooms

Name: Risotto with Lentils, Ham and Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 100 g Red lentils; 120 g Ham; 200 g Arborio rice; 250 g Button mushrooms; 750 ml Vegetable broth; 40 g Butter; 2 tbsp Olive oil; 60 g Grated Parmesan; 1 piece White onion; 1 pinch Salt; 1 pinch Pepper

Temps

50 min

Difficulté

moyen

Ingrédients

Budget

~8-10 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

450 kcal

par portion

28 gProtéines

18 gLipides

45 gGlucides

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Etapes

1
Bring the broth to a boil in a pot and add the lentils. Cook for 15 minutes and drain. Keep the broth warm.
15 min
2
Slice the mushrooms. Finely chop the onion. Cut the ham into small cubes.
8 min
3
Sauté the mushrooms in olive oil for 5 minutes until golden. Set aside.
5 min
4
In the same pan, melt the butter and sweat the onion for 2 minutes. Add the rice and toast for 2 minutes.
4 min
5
Begin adding the warm broth gradually, stirring constantly. Add one ladle every 2-3 minutes for 18 minutes.
18 min
6
Add the lentils, mushrooms and ham to the rice. Cook for 2 more minutes.
2 min
7
Remove from heat and stir in the grated Parmesan and remaining butter. Season with salt and pepper.
2 min