Lentil risotto with thyme

Ingredients for 4 servings:

• 200 g mountain lentils
• 120 g onion(s)
• 2 garlic cloves
• 400 g carrot(s)
• 4 tbsp butter
• 300 g risotto rice
• 2 tsp thyme, dried
• 200 ml white wine
• 1 ½ liters vegetable broth, hot
• 1 bunch of flat-leaf parsley
• 50 g Parmesan
• salt and pepper
• e.g. Thyme, fresh for garnishing

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Peel and finely dice the onions and garlic. Cut the carrots into small pieces. Melt 3 tablespoons of butter in a saucepan and sauté the onions and garlic. Add the rice and sauté for about 2 minutes, stirring constantly. Add the lentils, carrots, and thyme. Deglaze with wine and reduce while stirring constantly. Barely cover the rice with the hot vegetable stock and simmer over low heat until the liquid is almost completely absorbed, stirring occasionally. Repeat until all the stock is used up. In the meantime, wash and roughly chop the parsley. Finely grate the Parmesan cheese. Stir the parsley, Parmesan cheese, and the remaining butter into the risotto and let it rest in the covered pan on the turned off stovetop for about 3 minutes. Season with salt and pepper to taste. Garnish with fresh thyme, if desired.