Risotto With Lentils And Corn

• 5 cups stock, I use vegaetable
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup arborio rice
• 1 cup red lentil, brown can be used
• 310 g corn kernels, drained
• 2 bunches rocket, stems removed
• 1 cup grated parmesan cheese
• salt and pepper

1. Heat stock till simmering.
2. Heat oil in saucepan on medium.
3. Cook onion and garlic for 4 - 5 minutes.
4. Stir in rice and lentils, cook for 1 minute.
5. Add 1 ladle of hot stock, stir till absorbed.
6. Add stock, ladle by ladle till absorbed.
7. Stir constantly, will take about 30 minutes till rice tender.
8. Add more stock or water if need be.
9. Add corn and rocket, stir till heated through.
10. Stir through parmesan and season.
11. Top with extra cheese and serve.

stock, olive oil, onion, garlic, arborio rice, red lentil, corn kernels, bunches rocket, parmesan cheese, salt

Taken from www.food.com/recipe/risotto-with-lentils-and-corn-322421 (may not work)