Risotto with mushrooms and lentils recipe with photos step by step

Ingredients

	rice — half a cup
	green lentils — half a cup
	mushrooms — 200-250 grams
	onion — 2 heads
	tomato paste — 2 spoons
	garlic — 1 clove
	cauliflower — 400 grams
	orange — 1 fruit (optional)
	greenery — for decoration
	olive oil — 4 spoons
	salt and pepper — to taste

In the preparation of risotto, it is important to observe the tenderness of rice and the hardness of the core of each grain. Without this balance, you will get either a porridge-mash, or half-cooked rice.

half a cup of green lentils

200-250 grams of mushrooms

2 heads of onion

2 tablespoons tomato paste

1 garlic clove

400 grams of cauliflower

1 fruit (optional) orange

for decoration greens

4 tablespoons olive oil

salt and pepper to taste

How to make Risotto with mushrooms and lentils

Risotto is a delicious Italian dish that perfectly combines any additional ingredients. In this recipe we will make a wonderful risotto with the addition of mushrooms, cauliflower and lentils — a real explosion of taste and benefits!

Step-by-step recipe

1.	For risotto, you should choose the right rice — you should give preference to special brands. Cabbage can be used frozen, it will be stewed separately, as this serving will be laid out in layers. But you can add it to the risotto and stew it all together.
2.	Soak the lentils for 30 minutes with warm water. Then rinse, draining the water twice.
3.	Large mushrooms are cut into medium cubes, small ones (if you have, for example, honey mushrooms) are left whole. We send them to a deep frying pan with hot oil. Garlic can be finely chopped, or added whole, and after frying removed from the dish. Finely chop the onion and send it to the mushrooms in 5 minutes.
4.	When the onion gets a beautiful golden color, add a couple of glasses of water and pour in the lentils. We languish under a covered lid for 10-15 minutes.
5.	Rice must be washed, draining excess starch. Pour it to the lentils with mushrooms. Flavored with tomato paste, salt and pepper, add any spices at your discretion.
6.	Risotto will stew for about half an hour. During this time, you need to quickly fry cauliflower in another frying pan. Put the inflorescences in the heated oil and fry for a couple of minutes. After that, add water and the cabbage will be stewed for a quarter of an hour under a covered lid. For the interest of taste, you can add pieces of orange (but this is for an amateur).
7.	All components should be prepared at the same time. We crown the risotto laid out on a plate with cabbage, and decorate it with chopped greens on top.

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