Lentil Rissotto

Ingredients:


1 tbsp butter
2 flakes garlic chopped
250g arborio rice
1 tin, 400g Puy lentils
1 red pepper, chopped
1 yellow/green pepper, chopped
1 red chilli, thinly slice
2-3 stalks celery, chopped
1 onion, chopped
4-5 mushrooms, sliced
3-4 tbsp freshly chopped coriander
250ml stock (vegetable or chicken) 
Salt & Pepper for seasoning
Grated Parmesan


Method:


1. In a pan heat the butter, add the chopped garlic , chilli and onions. Saute for few minutes and add the chopped celery. Cook until celery is soft.


2. Add the chopped peppers and mushroom. Cook for 3-5 minutes.


3. Add the puy lentils & rice and stir well. Add a ladleful of  hot stock. Bring to a gentle boil until most of the liquid has been absorbed, stirring frequently.


4. Add another ladleful of stock and cook until absorbed, stir frequently. Repeat until all the stock is consumed. The rice has to be creamy and tender.


5. Add the chopped coriander , season with salt and pepper. 


6. Serve hot, garnish with grated Parmesan.


Tips:


You can add grated cheese in step 5 if you want it more cheesy.
White wine can be added too to step 3.