Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, leek and broccoli spelt risotto - vegan. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This very simple soup is very easy to make yet very delicious and super fulfilling. Can't imagine that few humble ingredients can make a super yummy dish. Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies.
Leek and broccoli spelt risotto - vegan is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Leek and broccoli spelt risotto - vegan is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have leek and broccoli spelt risotto - vegan using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Leek and broccoli spelt risotto - vegan:
- Get For the risotto
- Prepare 1 tbsp olive oil
- Take 1 onion, peeled and finely chopped
- Take 3 cloves garlic, peeled and crushed
- Take 1 tsp chopped thyme - optional
- Prepare 1 cup pearled spelt, rinsed
- Make ready 500-750 ml stock
- Take For the leeks and broccoli
- Prepare 1 tbsp olive oil
- Get 1 large leek, sliced
- Get Juice of 1/2 lemon
- Make ready Handful small broccoli florets
Wild mushroom risotto is a great vegan weeknight meal. This healthy version of the Italian classic is gluten-free, vegetarian and finished with chives. Rinse the leek thoroughly and chop finely, both the green and the white parts. Place the leek and the sliced broccoli core in a pot and cover with water.
Steps to make Leek and broccoli spelt risotto - vegan:
- 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.
- 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.
- Meanwhile, steam the broccoli.
- 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 😋
Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced. Add the spelt, coat in the oil, stir in the wine and cook until reduced by half. Pour in the wine and keep stirring until it is absorbed. I picked leek and tenderstem broccoli as my base veggies for this recipe. I'm a fan of all broccoli really but this tenderstem kind is my favourite ( I think in some countries it's called "Broccolini" which sounds kind of cute!) and it's everywhere at the moment.
So that is going to wrap this up with this exceptional food leek and broccoli spelt risotto - vegan recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
