Green spelt risotto with broccoli and turkey escalope

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash soup greens, cut leek into rings. Peel and finely dice carrots and celery. Clean and wash broccoli, cut the florets from the stems and dice the stems finely

2. 2

   Heat 2 tablespoons of oil in a saucepan, add onion, garlic, soup vegetables and broccoli stalks and fry while turning. Season with salt and pepper. Add green spelt, mix in, deglaze with stock, bring to the boil. Cover and simmer for about 12 minutes

3. 3

   Turn off the stove, add the broccoli florets and mix in. Leave to cook for approx. 15 minutes on the switched off hotplate. Grate the Parmesan finely. Set aside 1 tablespoon for garnishing

4. 4

   Wash the meat, dab dry and cut each cutlet in half. Heat 2 tablespoons of oil in a large frying pan. Fry the meat for about 2 minutes on each side, season with salt and pepper. Stir parmesan into the risotto, season with salt and pepper. Arrange meat and risotto on plates, sprinkle with parmesan

Nutrition Facts

KCAL
630 kcal

CARBS
56 g

FATS
17 g

PROTEINS
57 g