Garlic and Green Lentil Risotto

Name: Garlic and Green Lentil Risotto
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1.2–1.25 litres (2–2¼ pints) chicken or vegetable stock; 1–2 fresh red chillis; 65g (2½oz) unsalted butter; 8 large garlic cloves, sliced in half lengthways; 5 cm (2-inch) piece of fresh root ginger, chopped finely; 125g (4oz) green or brown lentils, washed through in cold water; handful of fresh coriander leaves, chopped roughly; Salt; 4–5 cardamom pods, crushed lightly; 2 teaspoons cumin seeds; 275g (9oz) risotto rice (arborio)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

In Gujurat, the staple dish is kichri, a mixture of rice and lentils, which was the original inspiration for kedgeree. Here I have combined an Italian-style risotto with lentils, and flavoured it with an Indian mixture of herbs and spices.

Ingredients

1.2–1.25 litres (2–2¼ pints) chicken or vegetable stock
1–2 fresh red chillis

Europe
United Kingdom
Main course
Vegetarian

Method

Bring the stock up to the boil in a saucepan, and allow it to simmer gently throughout the making of your risotto. Cut the chillies open under running water, discard the seeds and stem and slice very finely across.

Melt 50g (2