Brown rice risotto with lentils and radicchio

Ingredients

For 1 serving

• Brown rice60 g
• Cooked lentils100 g
• Radicchio120 g
• Shallot20 g
• Vegetable broth500 g
• Extra virgin olive oil1 tablespoon
• Balsamic vinegar1 teaspoon
• Red wine40 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: November – March

Method

1. Bring the vegetable stock to a gentle simmer in a small pan and keep it hot on the lowest heat. Chop the shallot; wash the radicchio and cut it into thin strips.
2. Heat half the oil in a saucepan over medium-low heat and soften the shallot for 3 minutes, until translucent; add the brown rice and toast it for 2 minutes, stirring.
3. Deglaze with the red wine over medium heat and stir until it has evaporated.
4. Cook the rice by adding the hot stock one ladle at a time, stirring often, for about 35 minutes, until the grains are tender but still firm: brown rice needs more time and more stock than white.
5. Meanwhile heat the remaining oil in a pan over medium-high heat and sauté the radicchio for 3–4 minutes, until wilted; add the balsamic vinegar and turn off the heat.
6. For the last 5 minutes stir the drained cooked lentils and the radicchio into the risotto until hot; season with salt and pepper and serve.