Red Lentil Risotto with Chorizo

Red Lentil Risotto with Chorizo

Red Lentil Risotto with Chorizo

My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.

I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.

For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.

Red Lentil Risotto with Chorizo Recipe

Red Lentil Risotto with Chorizo

Ingredients

5 c. chicken broth (may not require all 5 cups)
2 T. olive oil
1/2 c. finely chopped shallot
1/2 c. dry white wine (not oaky)
1 1/2 c. red lentil risoni (one box)
1/3 c. parmesan, grated (plus more for serving)
2 T. butter, cubed
salt and pepper to taste
2 chorizo sausages (Mexican style, not Spanish style)

Method

In one pot, bring broth to a simmer. In another heavy-bottomed sauce pan, heat olive oil over medium-high heat. Add shallot and cook until it becomes a very light golden color. Add risoni and stir to coat all the grains. Add wine and cook until evaporated.

Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the risoni absorbs the liquid. This should take about 15 minutes. Continue to cook until tender and creamy. Remove from heat. Fold in grated Parmesan and butter.

Meanwhile, remove chorizo from casing. Crumble and cook in a skillet until cooked through. Drain off all the oil. Add chorizo to the risotto.

This risotto should be served all’onda (like a wave), just loose enough to undulate like the sea when the pot is shaken. Add a bit more broth if necessary just before serving.

Season to taste with salt and pepper. Add a fine dusting of Parmesan. Rosé wine pairs perfectly.

Red Lentil Risotto with Chorizo

More Risotto Lovers Recipes

Risotto Milanese

Pumpkin Risotto with Burrata

Lemon Risotto Balls with Edible Flower Confetti

Carrot Risotto

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