Leek spelt risotto

Name: Leek spelt risotto
Yield: 2 servings
Cuisine: British
Ingredients: 500-750 ml veggie/ vegan stock; 1 tbsp olive oil; 1 small onion, finely chopped (i use a red one but aesthetically maybe a yellow one works better!); 2 big leeks, chopped quite finely; 2 garlic cloves, peeled and crushed; 1 cup pearled spelt (i use the Sharpham Park one); pepper; parmesan or goat’s cheese; drizzle of olive oil/ knob of butter

Alessandra @alessa

I need to be in the right mood to make risotto 😁 This recipe is simple both in method and in flavours but is tasty and nourishing.

Alessandra @alessa

I need to be in the right mood to make risotto 😁 This recipe is simple both in method and in flavours but is tasty and nourishing.

Saved

Ingredients

2 servings

500-750 mlveggie/ vegan stock
1 tbspolive oil
1small onion, finely chopped (i use a red one but aesthetically maybe a yellow one works better!)
2big leeks, chopped quite finely
2garlic cloves, peeled and crushed
1 cuppearled spelt (i use the Sharpham Park one)
pepper
parmesan or goat’s cheese
drizzle of olive oil/ knob of butter

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Steps

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 😋