Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, leek and broccoli spelt risotto - vegan. It is one of my favorites food recipes. This time, I will make it a little 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 current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Leek and broccoli spelt risotto - vegan is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to 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 it.
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
- Prepare 3 cloves garlic, peeled and crushed
- Make ready 1 tsp chopped thyme - optional
- Prepare 1 cup pearled spelt, rinsed
- Take 500-750 ml stock
- Make ready For the leeks and broccoli
- Prepare 1 tbsp olive oil
- Prepare 1 large leek, sliced
- Take 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.
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.
So that is going to wrap this up with this special food leek and broccoli spelt risotto - vegan recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
