Grain risotto
DIFFICULTY
easy
easy
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 200 g Green spelt
- 4 medium-sized onions
- 2 TABLESPOONS Oil
- 50 g Sesame
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 g red peppers
- 1/2 package (125 g) Tofu
- 1 package (300 g) frozen peas
- 2 (150 g each) Cup of skimmed milk yoghurt
- 7-10 Tbsp Paprika powder
- 7-10 Tbsp Parsley
Directions
- 1
Let the green spelt swell in 1 litre of water for approx. 4 hours. Onions peel, quarter. Let the green spelt drip off on a sieve. Collect the liquid. Heat the oil. Fry the onions in it until they are glassy.
- 2
Add unripe spelt grain and sesame seeds and braise for about 5 minutes while stirring. Add the liquid. Season with salt and pepper. Cook over medium heat for about 40 minutes. In the meantime clean, wash and cut the peppers into small pieces.
- 3
Add to the risotto for the last 1/4 hour. Cut the tofu into strips. Add with the peas during the last 5 minutes. Season again with salt and pepper. Add yoghurt and dust with paprika.
- 4
Garnish with parsley.
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