Recipe Archives->Vegetarian->Risotto 02

Lentil and Leek Risotto

2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 tablespoon olive oil
3 cups vegetable broth or water
1 1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup precooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots

In a 4-quart deep pot with cover, saute leeks, garlic, and red
pepper in oil.  When soft, add broth or water, and stir in rice
along with seasonings.  Reduce heat and simmer covered for about
40 minutes or until rice is done.  Uncover, stir in cooked lentils
and re-heat until piping hot.  Garnish with parsley and grated
carrot before serving.  Makes 4 servings.

Printable version: risotto02.txt.