Nourishing, fabulously nutty and full of green goodness, this spelt risotto recipe was created by the chefs at the Yeo Valley staff canteen – open to both the staff and the public. The food’s so good there’s a three-month waiting list. Using spelt instead of rice boosts the fibre content of the dish. It’s completely vegetarian too!
PREP 10 MIN
COOK 35 MIN
150g green spelt
1tbsp olive oil
75g leeks, finely diced
75g carrot, finely diced
2 banana shallots, finely diced
2 garlic cloves, finely diced
1 chilli, thinly sliced
200ml reduced-salt vegetable stock
100g baby spinach
60g feta (optional)
Pea shoots, to decorate
1.Cook the spelt according to the pack instructions in lightly salted water until cooked but still with a little bite, this should take around 30-35 min.
2. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the leeks, carrot and shallots and cook for 2-3 min. Add the garlic and chilli and cook for 2 min more.
3. Add the cooked spelt and the stock and cook for another min.
4. Add the spinach and cook for 1 min more. Crumble over the feta (if using) and decorate with the pea shoots to serve.
Per serving (without feta)
LOW SAT FAT
Per serving (with feta)