Saute in olive oil finely sliced red onion, smashed chopped garlic and a quarter of a red pepper chopped small ... then add about 60g risotto rice per person. When glistening start to add stock little by little. Today I used fish stock made from a trout head having eaten the filleted trout several days ago and which my cat enjoyed when it was cold. Throw in sliced mushrooms during the process of adding stock, letting the rice absorb it but trying not to stir too much. Meanwhile season with salt, pepper, herbs, spices of your choice. Throw in a goodly quantity of washed fresh spinach as it does reduce to not very much... Add the previously cooked brown lentils or from a can. Leave to simmer softly. I also steamed some raw hake (cuttings from hake steaks also from a few days ago!) above the risotto.
It was quite filling... a goodly pile of risotto on a white plate with the fish meat placed on top and sprinkled with as much grated parmesan cheese as you like.
I hadn't thought of making a lentil risotto before but it worked exceptionally well.
There are leftovers ... I didn't take a photo... I enjoyed drinking Jasmine tea to accompany it instead of white wine!
Bon appetit!
