Leek and Spelt Risotto
Serves: 4
Cost Cutting Eco Friendly Freezes Well
Know your nutrients
Calories
511 -Fat
20.8g -Saturates
3.6g -Sugars
8.6g -Salt
1.29g -Protein
16.2g -Carbs
55.1g -Fibre
12.3g -Powered by Nutracheck
Nutty spelt tastes great in a risotto
Ingredients:
1 tbsp oil 500g leeks, trimmed, washed and sliced 300g pearled spelt 150ml vegetarian white wine 500ml vegetable stock 75g hazelnuts, roughly chopped 100g garlic & herb soft cheese 2 tbsp chopped chivesmethod:
- Heat the oil in a large frying pan and fry the leeks for three minutes until softened.
- Add the spelt and coat in the oil, stir in the wine and cook until reduced by half. Gradually add in the stock, a little at a time and cook gently, covered for 20 minutes until just tender and the liquid has been absorbed.
- Stir in the nuts and soft cheese and heat through. Sprinkle in the chives and season to taste.
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