All VegetarianLentils V

Persian Black Lentil Risotto

By 1 Marzo 2020 Marzo 12th, 2020 No Comments



– 120 g black lentils
– 250 g ribe brown rice
– 2 red onions chopped
– 50 g raisins
– 40 g walnuts coarsely chopped
– 2-3 tbsps. turmeric ground
– ½ tsp. saffron
– ½ tbsp. salt
– 2 tbsps. EVO
– 150 g aged hard type goat cheese small diced
– 1 pinch of cinnamon
– 20 g apples sliced


Rinse thoroughly the black lentils; then drain, place them in a pot along with 3 cups of salted water and cook for ab. 20 minutes, turning the heat off when the lentils are still a bit crunchy. Then drain and set aside. Right after, infuse the saffron in a small cup of hot water and cover while also soaking raisins in a small bowl of water. Meanwhile, in a large pan, heat most of the EVO over low flame for a few minutes and sauté the onions until golden. At this point, also add in the turmeric and stir. Then, pour in a ¼ cup of hot water. When the water is mostly absorbed and the onion soft, add in the rice and turn the heat up, stirring for a couple of minutes. Keep adding enough hot water to cover the rice, turn the heat down and cook for ab. 30 more minutes. Meanwhile, toast the walnuts in a small pan. As soon as they start giving off a their aroma, remove from the pan and set aside. Add some more hot water to the rice, incorporate the lentils, the infused saffron and let cook for ab. 5-10 more minutes, stirring constantly. At this point, drain and strain the raisin, adding them to the rice mixture. Also incorporate the cheese, stirring slowly to let the cheese melt in the risotto. Add some salt if necessary. Add the toasted walnuts; stir one last time, then turn the heat off and let rest for a minute. Finally, toast 2 or 3 apple slices in a small pan. Divide the risotto between serving bowls, top with apple slices, a sprinkle of walnuts and some cheese cubes. Dress with a tiny dash of cinnamon and a drizzle of EVO and serve.