Servings:
4
INGREDIENTS
- - 320 g basmati rice to risotto
- - 120 g of small green lentils
- - 50 g of red lentils
- - 3 artichokes
- - 1 white onion
- - 50 g of roasted hazelnuts
- - 3 tablespoons vegetable cream
- - 1.20 l of broth with lentils
- - 1 glass of white wine
- - 0.50 lemon
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Whisk together the red lentils with the hazelnut, with a spoon of oil and broth necessary to obtain a thick and raw cream.
- Peel the artichokes, slice and then chop coarsely and sray with lemon juice.
- Saute the chopped onion with 3 abundant tablespoons of oil for 5 minutes, add the artichokes and, after a few minutes the rice, letting it toast for 2-3 minutes. At this point blend with the wine, pouring a little hot broth at a time, cook the rice in half by adding the cooked green lentils.
- Stir the still al dente rice with the cream for 2 minutes, then divide it in dishes, put some cream of lentils in the center and serve.
