Print
Email
 |
Ingredients
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup dry, white wine
- 2 1/4 cups chicken stock
- 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
- 1/4 small, green Lentils du Puy
- 1 cup beef stock
- 1/2 leek
- 2 shallots
- 4oz (120gr) fresh spinach
- 4oz (120gr) Prosciutto, thinly sliced
- 2 tsp olive oil
View Full Recipe at Thyme for Cooking, the Blog
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1052g | |
| Calories 702 | |
| Calories from Fat 99 | 14% |
| Total Fat 11.23g | 14% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1647mg | 69% |
| Potassium 899mg | 26% |
| Total Carbs 107.01g | 29% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.87g | 1% |
| Protein 18.43g | 29% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20arranged%20a%20few%20logs%20and%20left%20it.%3C/p%3E%3Cp%3EI'd%20forgotten%20that%20I'd%20cleaned%20it%20out%20this%20morning.%20%20Fires%20do%20not%20like%20a%20clean%20stove....%20They%20like%20a%20nice%20thick%20bed%20of%20ash.%3C/p%3E%3Cp%3EIt%20went%20out.%3C/p%3E%3Cp%3EI%20went%20to%20throw%20another%20log%20on%20and%20there%20was%20no%20fire.%3C/p%3E%3Cp%3EI%20lit%20another%20fire%20starter%20in%20my%20hand%20(which,%20in%20itself,%20is%20kind%20of%20stupid)%20and%20dropped%20it%20in%20between%20two%20logs.%3C/p%3E%3Cp%3EIt%20went%20out.%3C/p%3E%3Cp%3EI%20couldn't%20see%20it%20so%20a%20grabbed%20one%20of%20the%20logs%20to%20move%20it%20slightly%20to%20get%20a%20match%20in.%3C/p%3E%3Cp%3EI%20grabbed%20it%20with%20my%20fingers.%3C/p%3E%3Cp%3EMy%20eyes%20did%20not%20see%20flames%20therefore%20there%20were%20none.%3C/p%3E%3Cp%3EBut%20there%20were%20glowing%20coals%20on%20the%20inside%20of%20the%20log....%20that%20I%20grabbed.%3C/p%3E%3Cp%3EIt's%20just%20fingertip%20burns%20(that%20hurt%20like%20hell).%3C/p%3E%3Cp%3EI%20just%20wanted%20to%20warn%20you%20in%20case%20my%20typing%20is%20worse%20than%20usual.%3C/p%3E%3Cp%3EThat's%20my%20excuse!%3C/p%3E%3Cp%3EYou,%20on%20the%20other%20hand,%20have%20no%20excuse%20not%20to%20try%20this%20risotto.%3C/p%3E%3Cp%3EMy%20long%20time%20readers%20know%20that%20I%20love%20risotto.%3C/p%3E%3Cp%3EThey%20also%20know%20that%20it's%20easy%20to%20make,%20not%20high%20in%20fat%20or%20calories%20and%20you%20don't%20have%20to%20stir%20constantly.%3C/p%3E%3Cp%3EI%20occasionally%20get%20a%20bit%20carried%20away%20with%20adding%20things%20in%20-%20as%20I%20did%20here.%3C/p%3E%3Cp%3EThis%20combines%20three%20of%20my%20favorite%20foods:%20lentils,%20spinach%20and%20risotto.%3C/p%3E%3Cp%3EWOW!%3C/p%3E%3Cp%3EIt%20was%20fantastic!%3C/p%3E%3Cp%3EFor%20a%20vegetarian%20(or%20Lenten)%20version,%20omit%20the%20Prosciutto%20and%20use%20vegetable%20stock.%3C/p%3E%3Cp%3ERisotto%20with%20Lentils%20and%20Spinach%20%20for%20two%3C/p%3E%3Cp%3E2/3%20cup%20Arborio%20rice%20(or%20other%20rice%20specifically%20for%20risotto%20-%20Carnaroli%20or%20Vialone%20Nano)%3C/p%3E%3Cp%3E1/2%20cup%20dry,%20white%20wine%3C/p%3E%3Cp%3E2%201/4%20cups%20chicken%20stock%3C/p%3E%3Cp%3E1/2%20leek%20other%20half%20for%20the%20condimenti%3C/p%3E%3Cp%3E1%20tbs%20butter%3C/p%3E%3Cp%3E3/4%20cup%20(3oz,%2090gr)%20Parmesan%20cheese%20-%20freshly%20grated%3C/p%3E%3Cp%3ECondimenti%3C/p%3E%3Cp%3ECook%20lentils%20(see%20Condimenti)%3C/p%3E%3Cp%3EHeat%20chicken%20stock%20and%20keep%20hot%20over%20low%20heat.%20Trim%20leek,%20cut%20in%20half%20the%20long%20way%20and%20thinly%20slice.%20%20In%20medium%20saucepan%20heat%20butter;%20add%201/2%20of%20the%20leek%20and%20saut%C3%A9%20until%20tender.%20%20Add%20rice%20and%20saut%C3%A9,%20stirring,%20for%202%20-%203%20minutes%20until%20rice%20has%20white%20center.%20Add%20white%20wine%20and%20stir.%3C/p%3E%3Cp%3EStart%20condimenti.%3C/p%3E%3Cp%3EWhen%20wine%20is%20almost%20absorbed%20add%20a%201/3%20cup%20of%20stock,%20stir.%20(No%20need%20to%20stir%20constantly%20but%20do%20stir%20from%20time%20to%20time.)%20When%20stock%20is%20almost%20absorbed%20add%20another%201/3%20cup%20and%20continue%20adding%201/3%20cup%20at%20a%20time%20and%20stirring.%20Before%20you%20add%20the%20last%201/3%20cup%20taste%20a%20few%20kernels%20of%20rice.%20They%20should%20be%20just%20'al%20dente'%20-%20slightly%20resistant%20to%20the%20tooth%20but%20fully%20cooked.%20If%20more%20stock%20is%20needed%20add%20it%201%20tbs%20at%20a%20time%20and%20waiting%20until%20almost%20completely%20absorbed.%20At%20this%20point%20risotto%20will%20be%20thick%20but%20not%20stiff%20-%20there%20will%20still%20be%20visible%20liquid%20and%20it%20will%20not%20hold%20it's%20shape%20on%20a%20plate.%3C/p%3E%3Cp%3EAdd%20the%20Parmesan%20and%20the%20condimenti%20stir%20well,%20pour%20into%20a%20bowl%20or%20risotto%20platter%20and%20serve%20immediately.%3C/p%3E%3Cp%3EIt%20will%20continue%20to%20absorb%20liquid%20and%20the%20leftovers%20(if%20any)%20will%20be%20quite%20stiff.%3C/p%3E%3Cp%3EThe%20risottos%20that%20we%20have%20eaten%20in%20northern%20Italy%20have%20all%20been%20served%20in%20soup%20plates%20(flattish%20bowls)%20and%20eaten%20with%20a%20spoon%20-%20not%20a%20fork.%3C/p%3E%3Cp%3ECondimenti%3C/p%3E%3Cp%3ECook%20lentils%20in%20beef%20stock%20until%20tender.%3C/p%3E%3Cp%3EChop%20shallots%20and%20Prosciutto.%20%20Prepare%20spinach,%20tearing%20big%20leaves.%3C/p%3E%3Cp%3ESaut%C3%A9%20leeks,%20shallots%20in%20oil%20until%20until%20tender,%206%20-%208%20minutes.%20Add%20Prosciutto%20and%20saut%C3%A9%205%20minutes%20longer.%20Turn%20heat%20to%20low%20and%20keep%20warm%20until%20needed%3C/p%3E%3Cp%3EWhen%20lentils%20are%20done,%20drain%20and%20add%20to%20skillet%20%20Just%20before%20adding%20condimenti%20to%20risotto,%20add%20spinach%20to%20skillet%20and%20cover%20briefly%20-%20just%20to%20start%20wilting.%3C/p%3E%3Cp%3EIt%20was%20pretty,%20too.%3C/p%3E%3Cp%3EWe%20ate%20the%20whole%20thing...%3C/p%3E%3Cp%3EMy%20fingers%20feel%20better%20-%20thanks%20for%20asking.....%3C/p%3E){kind=link}