Leek and Spelt Risotto
Serves: 4
Cost CuttingEco FriendlyFreezes Well
Nutty spelt tastes great in a risotto
Ingredients:
1 tbsp oil500g 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 chives
method:
- 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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