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Serves 3-4 You can find the lentils here METHOD Wash Green Lentils and boil for approx. 1 hour (or until tender), alternatively you can soak these over night. Dice onion and fry in oil, add a generous pinch of salt. Crush garlic and fry. Add risotto rice and stir coating the rice grains in the oil. Peel the ginger root, add the whole root to the pan (this will be removed when serving), add the cooked lentils. Melt the stock cube in approx. 1 ltr water, (keep warm in a pan) add to the risotto rice 1 ladle at a time. Continue to add the stock and stir occasionally. Wash and chop the whole bunch of coriander, saving some to garnish, add to the risotto and stir through. Continue to add the stock until the rice looks soupy and the rice is tender, with a little bite. Taste and season with salt and pepper as required. To serve remove the ginger root, sprinkle with chopped coriander.

For more information on GREEN LENTIL RISOTTO talk to Katsouris Brothers Ltd (Cypressa)

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