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

SERVES 2

Ingredients:

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

Method:

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)

Vegan
Vegetarian
Dairy free

357kcal
11.2g protein
9.2g fat
1.4g saturates
52g carbs
5.9g sugar
9.8g fibre
0.5g salt
88mg calcium
1.9mg iron

LOW CAL
LOW SALT
LOW SAT FAT
LOW SUGAR
2-5-A-DAY

Per serving (with feta)

Vegetarian

432kcal
15g fat
5.5g saturates
52g carbs
6.4g sugars
9.8g fibre
15g protein
1.2g salt
196mg calcium
1.9mg iron

LOW CAL
LOW SUGARS
2-5-A-DAY