Saffron risotto with white lentil ragù

Ingredients

For 1 serving

• Carnaroli rice65 g
• Cooked lentils150 g
• Carrots50 g
• Celery40 g
• Onion40 g
• Saffron0.2 g
• Rosemary2 g
• White wine40 ml
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

Method

1. Heat the vegetable stock in a small pan and keep it hot. Peel the carrot, wash the celery, peel the onion and finely chop the carrot, celery and half the onion; chop the other half separately. Rinse the lentils.
2. In a frying pan heat half the oil over a medium-low heat and fry the carrot, celery and onion for 5 minutes, until soft.
3. Add the lentils and the rosemary sprig, deglaze with half the white wine and, once it has evaporated, add a ladle of stock and cook for 10 minutes over a low heat, until the ragù is thick; season with salt and pepper and remove the rosemary.
4. Meanwhile in a heavy pan heat the remaining oil over a medium-low heat and fry the rest of the onion for 3 minutes, until translucent; toast the Carnaroli rice for 2 minutes, deglaze with the remaining wine and cook for 17 minutes, adding the hot stock a little at a time and stirring often, until al dente.
5. A few minutes before the end dissolve the saffron in a splash of hot stock and stir it into the risotto until evenly yellow; season with salt.
6. Serve the risotto topped with the lentil ragù and some black pepper.