• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Kids, Pasta | Rice | Barley, Quick meals  /  15.06.2018

Wheat berry and lentil risotto with asparagus

by Anna Chwistek
Anna Chwistek
prep time 30 minutes
Servings serves 2

 

serving dumplings | Wheat berry and lentil risotto

A tempting bowl full of healthy happiness?! It’s filled with wheat berries stewed with lentils and white asparagus, lots of fresh herbs and a delicate lemon taste, served with a poached egg. It’s a dish full of delicious flavors and wonderful textures. Fast and easy, what more could you want in a dish?

Ingredients

  • 2 organic eggs
  • 100 g green lentils
  • 100 g  wheat berries
  • 250 g white asparagus, peeled and cut into pieces
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 3 tbsp chopped dill
  • 1 tbsp lemon thyme leaves
  • 2 tbsp roasted almond flakes
  • 25 ml white wine
  • 750 ml  warm vegetable stock
  • 1 tbsp butter
  • 2 tbsp olive oil
  • black pepper + salt

serving dumplings | Wheat berry and lentil risotto

instrutions

Heat the olive oil in a deep pan and fry the shallot and garlic until soft. Add the wheat berries and lentils, stir until they are covered with the olive oil. Add white wine and half of the vegetable stock. Stir until absorbed, then add the rest of the stock.
After 10 minutes, add the asparagus, lemon juice and zest. Simmer for 15 minutes.
Season with butter, dill, lemon thyme, pepper and salt.

Crack the eggs individually into a cup. Boil 1L water with vinegar in a tall pot, create a gentle whirlpool in the simmering water. Pour the (first) egg from a low height into the water and cook for 3 minutes. Remove the egg with a slotted spoon and dry on a paper towel.

Serve the risotto with the poached egg and roasted almonds. Enjoy!

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • asparagus
  • granen
  • vegetarian

Post navigation

Prev: Quick braised fish with spinach and tomatoes
Next: Summer blueberry mascarpone naked cake

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • Thai Coconut Salmon Curry Thai Coconut Salmon Curry
  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • thai coconut shrimp curry Thai Coconut Shrimp Curry
  • Creamy Garlic Shrimp Pasta
  • Eggplant and sun dried tomato pasta with ricotta
  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2022 Serving Dumplings
  • Website by CRAFTED