Recipe: Yummy Leek and broccoli spelt risotto - vegan

Leek and broccoli spelt risotto - vegan. Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies. It doesn't take long to make, risotto is easier than many people think, just follow this recipe and have a little patience and you'll be serving up a warming, hearty dish in no time! Recipe: Broccoli and Cheese Risotto. by Sheela Prakash.

Spelt risotto with purple sprouting broccoli and mushrooms. Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. You can have Leek and broccoli spelt risotto - vegan using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Leek and broccoli spelt risotto - vegan

1. You need of For the risotto.
2. You need 1 tbsp of olive oil.
3. It's 1 of onion, peeled and finely chopped.
4. You need 3 cloves of garlic, peeled and crushed.
5. You need 1 tsp of chopped thyme - optional.
6. You need 1 cup of pearled spelt, rinsed.
7. You need 500-750 ml of stock.
8. Prepare of For the leeks and broccoli.
9. Prepare 1 tbsp of olive oil.
10. It's 1 of large leek, sliced.
11. It's of Juice of 1/2 lemon.
12. You need Handful of small broccoli florets.

To Make the Wild Mushroom and Leek Risotto: Chop and prep all the vegetables. On a medium heat, add the coconut oil and when hot add the shallot, garlic Cook for a further minute and then add the mushrooms, stirring gently, leaving a few for topping when serving. Add the spelt, coat in the oil, stir in the wine and cook until reduced by half. Try this easy mushroom and leek recipe!!!

Leek and broccoli spelt risotto - vegan step by step

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 😋.

It is so creamy and delicious you will want to cook it for days!!! In another pan, sweat leeks in a little olive oil until softened but not coloured. Add spelt and stir for a couple of minutes. Add white wine and allow it to bubble down until wine Whilst this is happening, fry the bacon until crispy and place on kitchen paper. Allow to cool while you carry on cooking the risotto.

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