Leek & Spelt Risotto
Serves: 4
Cost Cutting Quick Make Vegan Friendly
Spelt makes a great alternative to the usual rice in this comforting risotto recipe.
Ingredients:
1 tbsp oil500g leeks, trimmed, washed and sliced
300g pearled spelt
150ml white wine
500ml vegetable stock
75g hazelnuts, roughly chopped
100g garlic & herb soft cheese
2 tbsp chives, chopped
method:
- Heat the oil in a large frying pan and fry the leeks for 3 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.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
