Linsen-Risotto mit Sausage

Name: Linsen-Risotto mit Sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Puy lenses; 2–3 Shallots; 1 TABLESPOON + 1 tsp olive oil; 300 g Risotto Rice; 1 l Vegetable broth; 200 ml dry white wine; 3 Stem(s) Parsley; 2 Salsicce sausages (about 50 g each); 50 g Parmesan cheese; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Puy lenses
2–3 Shallots
1 TABLESPOON + 1 tsp olive oil
300 g Risotto Rice
1 l Vegetable broth
200 ml dry white wine
3 Stem(s) Parsley
2 Salsicce sausages (about 50 g each)
50 g Parmesan cheese
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the lentils under cold water and boil them in water for about 20 minutes until soft. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan. Stir-fry shallots and rice for 1-2 minutes until translucent. Deglaze with some stock and a little wine, so that the rice is covered. Simmer at low heat, stirring frequently
2
When the liquid has been absorbed, add the wine and remaining stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft
3
Wash the parsley, shake dry and cut the salsicce into slices. Heat 1 tsp. oil in a frying pan. Fry the salsicce for 3-4 minutes while turning and drain on kitchen paper. Drain the lentils. Grate the parmesan. First stir butter, lentils, parsley and parmesan into the risotto, then fold in salsicce loosely. Season risotto with salt and a little pepper