Leek and broccoli spelt risotto - vegan
I love using spelt to make a risotto - mainly for the nutty taste but also because it is low maintenance!
On a cold rainy day, i made it with some leeks and broccoli for a steaming bowl of healthy comfort food 😋
I cooked the leeks separately to give them some extra love and it felt like a spring dish.
The risotto part can be used as a base for any vegetables.
Leek and broccoli spelt risotto - vegan
I love using spelt to make a risotto - mainly for the nutty taste but also because it is low maintenance!
On a cold rainy day, i made it with some leeks and broccoli for a steaming bowl of healthy comfort food 😋
I cooked the leeks separately to give them some extra love and it felt like a spring dish.
The risotto part can be used as a base for any vegetables.
Cooking Instructions
- 1
For the risotto: in a pan, heat the oil and then sauté the onion and garlic and thyme on a low heat for about 10 mins until translucent. Add the spelt and stir for about 1 minute. Start adding the stock about 100ml at a time. The spelt takes about 25mins to cook - it should be tender but still with a bite. You don’t need to stir all the time.
- 2
For the leeks: In another pan, heat the oil on a low- medium heat. Add the leeks. Put a lid on the pan and cook the leeks for about 10 mins until soft. Stir occasionally. When they are ready, squeeze the lemon juice over them.
- 3
Meanwhile, steam the broccoli.
- 4
Season the risotto and fold the leeks and broccoli through. Taste for seasoning and lemon - add more if needed. Stir some (veggie/ vegan) parmesan through if you have any. Enjoy 😋
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