I’ve been leaning a lot on lentils lately. I’m really trying to cut down on my intake of soy, especially non-fermented soy like tofu and soymilk (as opposed to miso and tempeh) and this has left me without a staple source of protein. Unlike beans, which I fear for their pre-soaking needs, their long cooking times, their gassy powers, lentils are quick and still packed with protein, a potential answer to “What’s for dinner?” when I didn’t have the foresight to ask the question a day ahead (which is basically every night).
So I was intrigued to come across a recipe for Risotto with Swiss Chard and French Lentils (how international!). Rice plus legumes equals happy, happy complete proteins, chock full of all the amino acids I need for a healthy vegetarian existence. In addition to trying to avoid soy and still get enough protein (while being vegetarian and trying to eat local and getting all my produce just from my box) I am also embarking on a low-key but concerted effort to get my freezer stocked with some meal options. There are nights when even my old stand-by of tofu, greens, and quinoa wouldn’t be a fast enough answer to the dinner question, so it would be great to have some options tucked away and waiting for such desperate times. Risotto is one of those dishes I’ve seen mentioned as freezing and reheating well, so I thought I would combine all my new pursuits and give this one a try.
I made the recipe exactly as written, except for my actual risotto-cooking technique, which is a quick ‘n’ dirty way from an old Sunset Magazine cookbook that we always use in my family and the risotto comes out just fine, thank you very much. I just don’t have the patience to do the whole gently-simmering-broth added one cup at a time thing. I would just never make risotto.
I made the risotto for my mom and myself the other day for lunch when she was visiting (I had already cooked both the lentils and the chard the day before, as they need to be cooked separately first). It has a bit of an odd texture, as even French lentils have a graininess to them that feels a little strange when your mouth is expecting only the creaminess of the risotto. But it has a hearty, chewy quality that my mom and I both enjoyed, and it made terrific leftovers for breakfast over the next few days. I also did manage to freeze one serving of it, so I will have to report later on how it does with reheating.
When I opened my freezer to take the above photograph, I got a small glimpse of why my freezer can be so packed but whenever I look in there for something to eat it registers as “empty.” In addition to the risotto in this shot, you can see the almond meal I use for gluten-free baking and a container of plain lentils and a bag of pesto cubes. But everything else – the butternut squash dumplings, the ribollita, the massive hunks of potato-rosemary bread – are in there as a result of their wheatiness. Whenever I give in to culinary temptation and make something that contains wheat, I eat a little bit, my body reminds me that wheat and I do not mix, and then I stuff the rest in my freezer. It was good to take a hard look at what’s in my freezer – I think there may be some frozen-food trading in my future!