Leek spelt risotto
Leek spelt risotto

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, leek spelt risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Leek spelt risotto is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Leek spelt risotto is something which I have loved my entire life.

The Best Spelt Risotto Recipes on Yummly 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. Add the spelt and coat in the oil, stir in the wine and cook until reduced by half.

To get started with this particular recipe, we have to first prepare a few components. You can cook leek spelt risotto using 9 ingredients and 7 steps. Here is how you cook it.

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

Stir through the soft and hard cheeses, followed by the parsley. My vegetarian spelt risotto recipe is seasoned by aromatic Harzer cheese with a bit of sweetness from tender red wine shallots. This is very similar to a risotto, but based on nutty grains of pearled spelt, rather than rice. This lovely wintery dish has appears on the menus in the River Cottage Kitchens from time to time.

Instructions to make Leek spelt risotto:
  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 😋

It is delicious finished with Quickes hard goat's cheese - but any tasty, goat's cheese would be good. Heat the stock in a pan until simmering, turn the heat down and keep warm. You don't need to stir all the time. The spelt can be mostly left to cook and plump in the stock, unlike risotto rice. Dried mushrooms boost the flavour and the liquid used to rehydrate them becomes a dark, flavourful stock.

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