How to Cook Yummy Leek spelt risotto

Leek spelt risotto. The Best Spelt Risotto Recipes on Yummly Spelt And Vegetable Risotto, Butternut, Kale & Spelt Berry Risotto, Chicken And Spelt Risotto. Butternut Squash Farro Risotto Garden in the Kitchen.

Combine all of leek's greatness with the deliciously nutty taste of the spelt, and this risotto is sure to become one of your go-to recipes. We have added dried, rehydrated Porcini mushrooms for a punch of flavor. Plus, the Crimini mushrooms, leek, garlic and fresh oregano. You can cook Leek spelt risotto using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Leek spelt risotto

1. You need 500-750 ml of veggie/ vegan stock.
2. Prepare 1 tbsp of olive oil.
3. You need 1 of small onion, finely chopped (i use a red one but aesthetically maybe a yellow one works better!).
4. You need 2 of big leeks, chopped quite finely.
5. You need 2 of garlic cloves, peeled and crushed.
6. You need 1 cup of pearled spelt (i use the Sharpham Park one).
7. It's of pepper.
8. Prepare of parmesan or goat’s cheese.
9. It's of drizzle of olive oil/ knob of butter.

The ricotta and Parmesan cheeses gives this risotto a wonderful creaminess. Heat the olive oil in a large frying pan. Drain the spelt and add along with the wine. Heat the stock in a pan until simmering, turn the heat down and keep warm.

Leek spelt risotto instructions

1. Make the stock and keep it warm on a low heat..
2. Heat the oil in a pan. Add the onions and the leeks. Sauté for 10-15 mins til soft..
3. Add the garlic and sauté for a few mins..
4. Add the spelt and stir all together for a few minutes..
5. Add the stock a few spoonfuls at a time. You don’t have to continuously/ aggressively stir but keep it moving. When the liquid’s absorbed, add a few spoonfuls more..
6. The spelt will take 20-30 mins. When done, it’s tender but still with a little bit of bite..
7. Add a few grind of pepper to taste. Add a drizzle of olive oil or a knob of butter. Stir in some grated parmesan or crumble in some goats cheese. Enjoy 😋.

Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. The trick to getting the spelt to cook down enough to simulate risotto-like creaminess is to parboil it for quite a while, then add it to the sauteeing onions and parsnip. Then, cook it for another long while, stirring, adding stock, until the bloated berries pop in your mouth delightfully rather than get stuck to your molars as you chew.

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