Lentil Risotto

This recipe is inspired by my old pal Joyce. She used to make a delicious lentil-orzo dish and wrote down the ingredients at my request one cold Summer afternoon at her house in Connecticut. I really wanted to make that dish, but was out of orzo and pine nuts, so I subbed in some rice and walnuts and made this tasty risotto.

3 tablespoons butter or oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 1/2 cups arborio rice
1/2 cup dry French lentils
salt and pepper
4-6 cups vegetable stock, at room temperature or warmed slightly
grated Parmesan cheese (optional)
1 cup toasted walnuts, chopped

Over medium heat, melt the butter or heat the oil in a large, heavy bottom pot. Add the onion and garlic and cook until the onion softens and becomes translucent. Stir in the rice and lentils and cook for a few minutes. Add a little salt and pepper.

Begin adding stock, one ladleful at a time, stirring all the while. Each time, stir until the mixture thickens and much of the liquid has been absorbed, then add more stock. Do this for about 20-30 minutes, until the rice is tender, but slightly al dente, and the mixture is thick and creamy. Taste and adjust the seasoning as necessary.

Top with grated Parmesan and walnuts if you wish. Serve immediately.

Serves 6.