Buckshot Risotto
Serves 8
8 cups chicken stock
1 ounce olive oil
1 medium onion, chopped
4 cups Arborio (risotto) rice
2 cups white wine
2 cups small black lentils (cooked)
1 cup Parmesan cheese
½ cup butter
1 bunch organic spinach
½ ounce fresh herbs of your choice, chopped
In saucepan, heat chicken stock to a simmer.
In a second pot, sauté onions in oil until tender. Add rice and toast. Add white wine and cook until the wine evaporates.
Slowly add a ladle of chicken stock and simmer, stirring constantly. When stock has been absorbed by the rice, add a ladle of lentils. Repeat step 4 until chicken stock and lentils are all added to the rice and rice is tender.
Add cheese and butter and fold in the spinach and herbs. Season with salt and pepper to taste.
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Serves 8
8 cups chicken stock
1 ounce olive oil
1 medium onion, chopped
4 cups Arborio (risotto) rice
2 cups white wine
2 cups small black lentils (cooked)
1 cup Parmesan cheese
½ cup butter
1 bunch organic spinach
½ ounce fresh herbs of your choice, chopped
In saucepan, heat chicken stock to a simmer.
In a second pot, sauté onions in oil until tender. Add rice and toast. Add white wine and cook until the wine evaporates.
Slowly add a ladle of chicken stock and simmer, stirring constantly. When stock has been absorbed by the rice, add a ladle of lentils. Repeat step 4 until chicken stock and lentils are all added to the rice and rice is tender.
Add cheese and butter and fold in the spinach and herbs. Season with salt and pepper to taste.