1/4 cup lentils 1 medium Cauliflower, in small flourettes 1 quart vegetable stock 5 tablespoons Butter 11/2 cup Leek thinly sliced 1 teaspoon caraway seeds, finely ground 2 tablespoons Olive oil 1 cup Farro 3 tablespoons cream 2 oz Grated Parmesan Cheese Finely grated zest of 1 Lemon 1-2 teaspoons lemon juice 2 tablespoons chopped Dill salt and fresh ground black pepper
Soak lentils 4 hours then drain well.
Toss the cauliflower in 2 tablespoons olive oil, roast in the oven at 450 degrees for 35 minutes until golden brown. Remove and set aside.
Place the stock in a saucepan and bring to a simmer over medium heat
Brown the butter in a heavy saucepan 4-5 minutes over medium heat. Add the leeks and ground caraway and 1/2 teaspoons salt. Stir to prevent the butter from burning. Lower the heat and cook covered for leeks 8-10 minutes until the leeks have softened.
Add Farro and lentils and stir 2 minutes until fragrant.
Stir in stock 1/2 cup at a time, stirring until the liquid has been absorbed before adding subsequent stock. When 3/4 of the stock has been added, stir in the cauliflower.
Cook 3-4 minutes longer until the risotto is tender and still a little bit soupy.
Stir in the cream, cheese, lemon juice, lemon zest and dill, season with salt and fresh ground black pepper.
Divide among warm soup plates and serve immediately.
Recipe Courtesy of Peter Berley Photography by Karen Mordechai