Vegetarian Feast :: Risotto of Spelt and Lentil with Roasted Cauliflower, Brown Butter

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

Recipe Courtesy of Peter Berley
Photography by Karen Mordechai

Risotto of Spelt and Lentil with Roasted Cauliflower
Serves 4-6

1/4 cup lentils
1 medium Cauliflower, in small flourettes
1 quart vegetable stock
5 tablespoons Butter
11/2 cup Leek thinly sliced
1 teaspoon caraway seeds, finely ground
2 tablespoons Olive oil
1 cup Farro
3 tablespoons cream
2 oz Grated Parmesan Cheese
Finely grated zest of 1 Lemon
1-2 teaspoons lemon juice
2 tablespoons chopped Dill
salt and fresh ground black pepper

Soak lentils 4 hours then drain well.

Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.

Place the stock in a saucepan and bring to a simmer over medium heat

Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.

Add Farro and lentils and stir 2 minutes until fragrant.

Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.

Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.

Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.

Divide among warm soup plates and serve immediately.

8 comments
  1. Aron says: May 23, 201010:33 pm

    As soon as you start taking about browned butter I’m hooked.
    btw, when is your next class? My wife and I missed the first one, sadly.

  2. lisa says: May 23, 201011:09 pm

    What a fantastic mix of flavors and textures. I’m saving this to try soon!

  3. Erin Blogavich says: May 24, 20102:33 am

    Absolutely Beautiful. Can’t wait to make this. THanks!

  4. Mister Meatball says: May 24, 201011:53 am

    Not to demean lentils in any way, but I wonder how chickpeas might work in this. Thoughts?

  5. The French says: May 24, 20103:16 pm

    This sounds amazing…and is officially on the grocery list!

  6. Sunday Suppers says: May 26, 20108:00 pm

    hi mister meatball- chickpeas could work, let us know if you try it !

  7. Gen says: May 27, 201010:16 am

    Yum, this looks delicious. What type of lentils would you recommend?

  8. ?Simply Seductive says: May 31, 201012:38 am

    I made this tonight, but substituted the farro (which I couldn’t find) with bulgur… it was absolutely delicious and filling. More vegan recipes, please!

    All the very best,

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