Risotto with lentils, leeks and peas, with orange notes

Ingredients for 2 servings:

• 100 g leek
• 100 g peas, frozen
• 1 garlic clove(s)
• 1 orange(s), untreated, juice and peel
• 75 g risotto rice
• 75 g lentils, red
• 700 ml vegetable broth, hot, approx.
• some oil
• some salt and pepper, freshly ground
• 3 tbsp Parmesan, grated

Instructions

Working time approx. 50 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 33 minutes

without alcohol

Wash the orange in hot water and dry it. Finely grate a little of the zest (0.5 to 1 teaspoon), and squeeze out the juice. Wash the leek, halve or quarter it lengthwise, and cut it into thin rings. Finely chop the garlic. Rinse the lentils in a sieve. Heat about 2 tablespoons of oil in a wide saucepan, sauté the leek and rice, stirring constantly, until the rice begins to turn translucent. Add the garlic and sauté briefly. Deglaze with the orange juice. Pour in a little hot vegetable stock and simmer, stirring constantly, until the stock is almost absorbed. Gradually add more stock. After about 15-20 minutes, add the lentils. Just before the end of the cooking time, add the peas. Stir in the Parmesan cheese and orange zest, season with salt and pepper, and let it stand briefly. Use the orange zest carefully so it doesn’t overpower the flavor. The risotto should be creamy and the rice should still have a bite. Cooking time is approximately 30-40 minutes, depending on the type of rice. This recipe serves 2-3 people as a main course, or more as a side dish, depending on your appetite.