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   Fall 2016
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Lentil Risotto


I like lentils and I don’t know why I don’t cook them more often. This concoction may perplex you only until you have experienced it on your taste buds. It’s a regal dish and is unbelievable next to lamb chops.

Serves 4-6

4 tablespoons unsalted butter

1 cup chopped onion, about 1 small

3 cloves garlic, finely minced

1 pound dried lentils

4 cups homemade or low-sodium

chicken broth

2 cups water

1/2 cup half and half

1 cup grated Swiss cheese

2 tablespoons sherry vinegar

1 tablespoon truffle butter

Place a 3-quart saucepan over medium heat and add butter. When the butter stops foaming, throw in the onions and cook until translucent, about 3-4 minutes. Add the garlic and cook an additional 2 minutes. Add the lentils and stir them around for 5 minutes. Pour in the stock and the water and stir constantly. Adjust the temperature to medium-high and cook for 30 minutes, stirring as the liquid evaporates. Add the half and half and cook, stirring, 5 minutes. Stir in the cheese, sherry vinegar, and truffle butter. Remove from pan to a serving platter and serve immediately.

Recipe from Fred Thompson’s Southern Sides 250 Recipes that Really make the Plate (UNC Press 2012)

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