The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Rice and lentil risotto with pancetta


This recipe is inspired by a dish chef O Tama Carey used to serve when she was at Sydney's Berta. The combination of rice, lentils and crisp onion is reminiscent of Lebanon's mujaddara, but with a distinctly Italian twist.

You'll need

80 gm small green lentils 2 tbsp olive oil 70 gm butter, diced 1 onion, finely chopped 125 gm mild pancetta, diced 2 garlic cloves, finely chopped 300 gm carnaroli rice 100 ml dry white wine 800 ml hot chicken stock 50 gm finely grated parmesan, plus extra to serve To serve: coarsely chopped thyme   Crisp onion 1 tbsp olive oil 20 gm butter, diced 1 onion, thinly sliced

Method

  • 01
  • Combine lentils and enough cold water to cover generously in a saucepan, bring to the boil, cook until half-cooked (6-8 minutes), then drain and set aside.
  • 02
  • Meanwhile, heat oil and half the butter in a large saucepan over medium-high heat, add onion, pancetta and garlic, season to taste and sauté until onion is tender and pancetta is crisp (5-6 minutes). Add rice and stir to coat and lightly toast (1-2 minutes). Add wine, stir until reduced by half, then add lentils and stir to combine. Add stock a ladleful at a time, stirring continuously until stock is absorbed before adding more. Stir until rice is al dente and lentils are tender (15-20 minutes).
  • 03
  • For crisp onion, heat oil and butter in a frying pan over medium-high heat until butter foams, add onion and fry, stirring occasionally, until golden brown (6-7 minutes; remove from heat just before it reaches the colour you’re after because it will keep cooking), tip into a bowl and set aside.
  • 04
  • Once cooked, remove risotto from heat and stir in parmesan and remaining butter. Season to taste and serve hot scattered with crisp onion, thyme and extra parmesan.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Vibrant Sicilian frappato.

Featured in

Jun 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×