This attractive meal tastes as good as it looks. Thet gives it a nice warmth.

Broccoli Risotto with Red Lentils

Serving Size: 4


  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 3 Tbs. olive oil
  • 2 tsp. sambal oelec
  • 1 cup risotto rice
  • 2 vegetable bouillon cubes
  • 2 cups water
  • 1 med. head broccoli, cut in florets
  • 1 cup red lentils
  • 1 bunch basil
  • chives as garnish

Broccoli Risotto with Red Lentils


  1. In a large frying pan, heat the oil and saute the onion and garlic until glassy.
  2. Add the sambal oelec and mix well.
  3. Add the rice and allow to become glassy after a few minutes.
  4. Add the water and bouillon cubes. Stir to mix well.
  5. Turn the heat down, add a cover to the rice and allow to swell.
  6. Meanwhile, steam the broccoli until al dente.
  7. Cook the red lentils in a separate pan with a bit of salt and 1 & 1/2 cups of water.
  8. Cook until the lentils are al dente be careful to not let them get too soft.
  9. When the rice has absorbed the liquid, and the lentils are cooked, add the lentils to the ride and mix well.
  10. Add the broccoli and serve the risotto garnished with basil leaves and chives.


You can use less sambal, if you don’t want it too hot.