• Total Time: 1 hour
  • Yield: 4-6 1x


  • 2 cups arborio or cannaroli rice
  • 1 cup dry lentils
  • l bay leaf
  • 2 cloves garlic
  • 1 onion, finely chopped
  • 12 ounces mild Italian sausage
  • 1/2 cup white wine
  • 3 tablespoons olive oil
  • 32 ounces vegetable broth, kept warm
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Freshly ground black pepper

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  1. Rinse the lentils under cold water. Place them in a medium sauce pan and cover with water, and add the bay leaf and garlic. Over high heat, bring to a boil and cook for 30 minutes.
  2. In a large skillet over medium heat, saute the onion in the olive oil. When translucent, add the sausage and break apart with a fork into small crumbles. Add the rice and mix together until translucent. Then add the wine and allow to evaporate.
  3. Add the lentils. Lower the heat. Slowly add a ladle of broth and mix together until absorbed. Continue adding broth until all is absorbed, cooking for about 15 minutes. The rice should be creamy and al dente. Add the Parmigiano and serve immediately with some freshly ground black pepper.