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Lentil risotto with porcini mushrooms
l'Essentiel
Easy - 10 Min
- Dish type : Porcini
- Difficulty : Easy
- Preparation time : 10 min
- Cooking time : 40 min
- Recipe family : Gourmet but quickie
- Cost : €11.80
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Fumet de cèpes | €11.80 |
Ingredients (4 servings)
- 1/2 carrot
- 1 onion
- 300 g green lentils
- 750 ml Borde "Fumet" porcini stock
- 20 ml liquid cream
- Parmesan shavings
- Chives
Preparation
- Peel and cut the carrot into small pieces or cubes.
- Chop the onion. Heat some olive oil in a pan and fry the carrot pieces and onion for 2 minutes, stirring regularly.
- Add the lentils and 400 ml of porcini stock and cook for about 40 minutes. During cooking, add regularly (5 to 6 times) some porcini stock as it is absorbed by the lentils. Do not hesitate to add more porcini stock if the lentils are not cooked enough.
- At the end of the cooking time, when the liquid has been completely absorbed, add the liquid cream and mix. Season with salt and pepper.
- Arrange your plates and decorate with parmesan shavings and chopped chives.
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