Lentil, Barley and Rice Risotto

This I serve with chicken, grilled-grilled salmon or trout for the rest of the fam.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  teaspoons butter
• 2  shallots, finely minced
• 1⁄2 cup arborio rice
• 1⁄2 cup barley
• 1⁄2 cup green lentil
• 1⁄2 cup dry white wine
• 3  cups  boiling chicken or 3  cups  boiling  vegetable stock
• 1⁄2 cup parmesan cheese
• 1  teaspoon  whipping cream or 1  teaspoon half-and-half
•  salt and pepper
• 1  teaspoon  snipped chives

Directions

1. In a large frying pan melt 2 T.
2. of butter over medium heat.
3. Add the shallots and cook until transparent.
4. Add rice and saute for 3 minutes.
5. Add barley and lentils and saute for 1 minute.
6. Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
7. Ladle in some stock, (1 ladle's worth) cook down.
8. Repeat until all the liquid is absorbed.
9. Remove from heat, fold in cream, cheese, butter and chives.
10. Taste and add salt and peppr as needed.