Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, leek and broccoli spelt risotto - vegan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Leek and broccoli spelt risotto - vegan is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Leek and broccoli spelt risotto - vegan is something that I have loved my whole life.
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.
To get started with this recipe, we must prepare a few components. You can cook 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
- Make ready 1 tbsp olive oil
- Take 1 onion, peeled and finely chopped
- Make ready 3 cloves garlic, peeled and crushed
- Take 1 tsp chopped thyme - optional
- Prepare 1 cup pearled spelt, rinsed
- Prepare 500-750 ml stock
- Make ready For the leeks and broccoli
- Get 1 tbsp olive oil
- Make ready 1 large leek, sliced
- Make ready Juice of 1/2 lemon
- Take 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.
Instructions 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.
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