Coconut Risotto with Lentils and Sweet Potato
Equipment
- large pan
- stirring spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 finely chopped onion
- 4 cloves garlic minced
- 1 leek sliced into rings
- 1 red bell pepper cleaned and diced
- 100 g shiitake mushrooms halved or quartered
- 250 g Arborio rice
- 100 g Du Puy lentils
- 800 ml vegetable broth
- 400 ml coconut milk
- 100 ml sieved tomatoes
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 medium sweet potato peeled and diced
- 50 g coarsely chopped peanuts
Instructions
- eat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and sauté briefly.
- Add the minced garlic, sliced leek, and diced red bell pepper to the pan.
- Stir-fry for a few minutes until softened.
- Cut the shiitake mushrooms into halves or quarters and add them to the pan along with the Arborio rice and Du Puy lentils.
- Mix well.
- Pour in the vegetable broth and coconut milk.
- Bring the mixture to a boil.
- Stir in the sieved tomatoes, ground cumin, and ground coriander.
- Reduce the heat to low and simmer the mixture uncovered for about 20 minutes.
- Add the diced sweet potato to the pan, ensuring they are submerged in the liquid.
- Continue cooking for another 5-10 minutes until the sweet potato and lentils are tender.
- Meanwhile, dry roast the coarsely chopped peanuts in a skillet until lightly browned and fragrant.
- Serve the coconut risotto with lentils and sweet potato garnished with the roasted peanuts.
Notes / Tips / Wine Advice:
Wine Advice:
This Coconut Risotto with Lentils and Sweet Potato pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer to complement the coconut and spices.
Nutritional Information
Calories: 540 kcal | Carbohydrates: 73 g | Protein: 15 g | Fat: 21 g | Fiber: 10 g | Sugar: 9 g
