Creamy Lentil & Artichoke “Risotto” – Lentils.org

Name: Creamy Lentil & Artichoke “Risotto” – Lentils.org
Ingredients: 3 cups (750 mL) whole red lentils, uncooked, rinsed; 2 quarts (2 L) vegetable stock; 3 cups (750 mL) marinated artichoke hearts, drained and roughly chopped; 2 cups (500 mL) yellow onion, small dice; ¼ cup (60 mL) garlic, minced; 1 ½ cups (375 mL) Riesling white wine; 1 ½ cups (375 mL) coconut milk; 1 quart (1 L) lacinato kale leaves, roughly chopped; 2 cups (500 mL) parmesan cheese, finely shredded

www.lentils.org

A protein-packed risotto that wins as an entree - lentils are slow-simmered in stock and combined with artichoke, onion, garlic, coconut milk, kale, and Parmesan.

Keywords

italian
mediterranean
whole red
vegetarian
foodservice
english
winter

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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