Lentil Risotto with Mushrooms, Asparagus and French Sorrel (serves 4)
The sorrel adds a lemon-spice note to this very creamy and subtly flavored dish. The earthiness of the mushrooms complements to risotto while the asparagus adds a springtime color and slight crunch. For an autumn or winter dish, skip the asparagus and add walnuts and a dash of walnut oil to finish. Glyn
1 cup Arborio Rice
4 oz mushrooms coarsely chopped
1 cup onion chopped
1 clove garlic clove, minced
2 tbsp olive oil
1/4 tsp. dried tarragon 6 cups water
4 herb-ox vegetable bouillon cubes
4 oz asparagus, cut in 1-inch pieces
1/2 cup lentils, rinsed
1 oz sorrel leaves
1/4 tsp salt
1 Cook the lentils in 2 cups of the water until crisp tender adding more water if needed.
2 Heat the remaining 4 cups of water to boiling and add the bouillon cubes. Lower heat to a simmer.
3 Shred the sorrel and set aside.
4 Slice the asparagus into 1 inch lengths. In a skillet, saute the asparagus in 1 tbsp of the olive oil. With a slotted spoon remove the asparagus from the pan and set aside.
5 Add the remaining oil to the pan. Add the chopped onion, garlic and mushrooms and sauté in the olive oil.
6 Add the risotto and cook, stirring, until lightly golden.
7 Add the simmering vegetable bouillon by half cup measures, cooking and stirring continually until the liquid is absorbed before adding the next half cup. Continue until all the bouillon has been absorbed.