This hearty, fragrant and oh-so-satisfying risotto dish brings together mushrooms, lentils and rice for an earthy, umami flavor profile that’s deepened with salty Parmesan and a subtle yellow onion sweetness. Every forkful is brimming with the rich, warming flavors of the season.
Pair this risotto, which serves four, with a Pennsylvania Pinot Noir. The wine’s undertones of dried leaves and forest floor will match the earthiness of the dish, while its bright acidity cuts through and balances the risotto’s rich, buttery palate.
Lentil and Mushroom Risotto
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 40 min | 55 min |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 8 ounces cremini or mixed mushrooms, sliced
- 3⁄4 cup arborio rice
- 1⁄2 cup dried green or brown lentils, rinsed
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth, warmed
- 1⁄2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
- Pennsylvania Pinot Noir, for pairing
Method
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir mushrooms and cook until the mushrooms release their moisture and begin to brown, about 8 minutes.
- Stir in rice and lentils and cook, stirring constantly, until the rice is slightly translucent around the edges, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Begin adding broth, about 1/2 cup at a time. Stir frequently until almost all liquid has been absorbed before adding more. Continue this process until lentils are tender and rice is creamy but still slightly firm, about 30-35 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper and garnish with parsley. Serve with Pennsylvania Pinot Noir.
- Recipe and video: Dish Works
