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Back to Main Dishes Next Recipe >>> Lentil Stir-Fry
   

 Lentil Risotto
 
 
4 medium   leeks, chopped  
3 cloves   garlic, minced  
1 medium   red pepper, seeded, finely chopped  
3 cups   chicken broth  
1 1/4 cup   long grain rice  
1 tbs   fresh basil, chopped  
1 cup   lentils, cooked  
1/4 cup   fresh parsley, chopped  
1/4 cup   fresh parmesan cheese, grated  
 
In a large pot over moderate heat, saute leeks, garlic, red pepper in a small amount of the chicken broth.
When peppers are soft, stir in the remainder of the broth along with the rice, and basil.
Let simmer until rice is done then add cooked lentils and stir for 10 minutes.
Remove from heat; add parmesan cheese. Serve.
 
Servings: 4
 
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

 

 

 
       
Amount Per Serving      
Calories   349.66  
Calories From Fat (10%)   33.73  
    % Daily Value
Total Fat 3.86g   6%  
Saturated Fat 1.63g   8%  
Monounsaturated Fat 1.12g      
Polyunsaturated Fat 0.68g      
Trans Fatty Acids 0.00g      
Cholesterol 4.92mg   2%  
Sodium 714.87mg   30%  
Potassium 848.45mg   24%  
Carbohydrates 57.44g   19%  
Dietary Fiber 17.10g   68%  
Sugar Alcohols 0.00g      
Net Carbohydrates 40.34g      
Protein 22.87g   46%  
Vitamin A 1678.68IU   34%  
Vitamin C 63.28mg   105%  
Calcium 188.13mg   19%  
Iron 7.63mg   42%  
Vitamin E 1.31IU   4%  
Thiamin 0.40mg   27%  
Riboflavin 0.24mg   14%  
Niacin 5.02mg   25%  
Vitamin B6 0.63mg   31%  
Folate 308.80µg   77%  
Vitamin B12 0.27µg   5%  
Pantothenic Acid 1.32mg   13%  
Phosphorus 385.76mg   39%  
Magnesium 92.55mg   23%  
Zinc 2.57mg   17%  
Copper 0.67mg   34%  
Manganese 1.62mg   81%  
Selenium 10.61µg   15%  
Alcohol 0.00g      
Caffeine 0.00mg      
Water 313.48g      
 
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