Risotto-Style Lentils with Chanterelles
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Risotto-Style Lentils with Chanterelles
Ingredients
- Lentils - 8.8 oz
- Pickled Chanterelles - 17.6 oz
- Garlic - 2 cloves
- Onion - 1 piece
- Dry White Wine - 3 fl oz
- Olive Oil - 3 fl oz
- Butter - 3.5 oz
- Mild Chili Spice - to taste
- Bay leaf - 1 piece
- Paprika - 1 tablespoon
- 10% cream - 3.5 oz
- Fresh basil leaves - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Water - 13 fl oz
- Marinated cherries - 1.1 oz
Step by Step guide
Step 1
In a saucepan with olive oil and butter, add half an onion, garlic, chili pepper, and sauté slightly.
Step 2
Add the lentils and let them absorb the oil. Pour in the white wine and allow it to evaporate.
Step 3
Next, add water, season with salt and pepper, add paprika and bay leaf, and bring to a boil.
Step 4
Reduce the heat and simmer, stirring occasionally, for 30–35 minutes (or the time indicated on the package). The key is not to turn the lentils into puree.
Step 5
In a skillet with olive oil and butter, add finely chopped onion.
Step 6
Sauté until light golden brown. Add the chanterelles and sauté for a bit.
Step 7
Season with salt and pepper. Lower the heat and add the sour cream. Simmer on low heat for 10 minutes.
Step 8
After turning off the heat, add the chopped fresh basil.
Step 9
Serve. You can garnish with cherry tomatoes, lightly sautéed in the skillet.
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