Lens risotto

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel garlic and cut into thin slices. Peel onions. Chop 1 onion finely. Cut the rest into slices. Wash and drain the lentils. Heat oil in a pot. Fry garlic, diced onions and lentils.

2. 2

   Deglaze with broth and wine. Cover and cook for 5 minutes. Clean and wash the fennel (put the fennel greens aside for garnishing) and cut into quarters. Add to the lentils and cook for another 10 minutes. Heat the fat in a frying pan.

3. 3

   Fry the onion slices in it until golden brown. Season lentils with salt and pepper. Add the onions. Serve lentil risotto garnished with crème fraîche and fennel green.