26 August 2019
| THE HEARTBEAT OF WOMEN'S SPORT

Recipe: Leek and spelt risotto

January 20, 2017
LEEK-&-SPELT-RISOTTO

Leeks are an easy way to add flavour, texture and colour to a host of dishes. From soups and casseroles to quiches and this great risotto recipe that uses pearled spelt in place of risotto rice.

LEEK-&-SPELT-RISOTTO

Prep: 10 minutes Cook: 25 minutes Serves 4

1 tbsp oil
500g Leeks, trimmed, washed and sliced
300g pearled spelt
150ml white wine
500ml vegetable stock
75g hazelnuts, roughly chopped
100g garlic & herb soft cheese
2 tbsp chopped chives

Heat the oil in a large frying pan and fry the leeks for 3 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.

Cooks tip
Great served with chops or chicken breast or serve as a vegetarian meal

Nutrition
553 kcals, 13g protein, 22g fat, 5.5g saturated fat, 65g carbs, 4g sugar, 5g fibre, 0.9g salt

More leek recipes: discoverleeks.co.uk

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The Women’s Sports Magazine

 

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