Broccoli risotto with red lentils

Ingredients for 4 servings:

• 3 onions
• 1 garlic clove(s)
• 3 tbsp olive oil
• ¼ tsp sambal oelek
• 150 g risotto rice
• ¾ liter vegetable broth
• 500 g broccoli
• 150 g lentils, red
• salt water
• 1 bunch of basil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

refined, gluten-free, lactose-free, milk protein-free, delicious and simple

Peel the onions and garlic. Finely dice the onions and chop the garlic very finely. Sauté in 2 tablespoons of olive oil over low heat, stirring until translucent. Stir in the sambal oelek. Add the rice and stir until it is completely coated with fat. Heat the vegetable stock and add it gradually until the rice has absorbed the liquid. Cover and simmer the risotto over low heat for 45 minutes, stirring occasionally. Meanwhile, cut the broccoli into florets, cutting up larger florets. Slice the thin stalks. Peel thick stalks generously and quarter lengthwise, then slice them as well. Cook the broccoli and red lentils in salted water for 3 minutes and drain through a sieve. Mix into the still slightly liquid rice and let it stand for 2 minutes. Pick the basil leaves and toss them in the remaining oil. Mix into the risotto and serve immediately.