Risotto with Lentils

• 1/2 cup dried lentils
• 3/4 cup Arborio rice
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 2 tablespoons unsalted butter
• 1/2 yellow onion, chopped
• Freshly ground black pepper to taste
• 1 tablespoon good, fruity olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley, for garnish

1. Thoroughly rinse the lentils and rice, being sure to remove any small stones or dirt.
2. Place them in the slow cooker insert along with the water and 1 teaspoon salt.
3. In a saute pan, heat the butter and saute the onion over medium-high heat until the onion is golden brown, about 10 minutes.
4. Add the onion to the lentils and rice.
5. Cover and cook on high for about 2 hours, or until both the lentils and the rice are tender.
6. Add additional salt,if necessary, and pepper to taste.
7. Top each serving with a drizzle of the olive oil and a generous sprinkling of the Parmesan cheese and the parsley.
8. Any good, medium-bodied red wine would be nice with this dish.
9. I might try a Barbera or a young, fruity Zinfandel or one of my favorite easy-drinking Italian varietals, Callaway Vineyards Dolcetto.

dried lentils, arborio rice, water, salt, unsalted butter, yellow onion, freshly ground black pepper, olive oil, parmesan cheese, fresh parsley

Taken from www.epicurious.com/recipes/food/views/risotto-with-lentils-379713 (may not work)