Green spelt risotto with turkey schnitzel

Name: Green spelt risotto with turkey schnitzel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Green spelt grains; 1 medium onion; 2 Garlic cloves; 1 collar Soup Greens; 500 g Broccoli; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Vegetable broth; 50 g Parmesan (piece); 4 (125 g each) small turkey escalope

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Green spelt grains
1 medium onion
2 Garlic cloves
1 collar Soup Greens
500 g Broccoli
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Vegetable broth
50 g Parmesan (piece)
4 (125 g each) small turkey escalope

Directions

1
Rinse green spelt and soak covered in approx. 1 l cold water overnight.
2
The next day peel and finely dice the onion. Peel garlic and chop finely. Clean or peel and wash the soup greens. Cut leek into rings, dice carrots and celery finely. Clean, wash and cut broccoli into small florets.
3
Peel and finely dice the stems. Let the green spelt drip off, collect the soaking water.
4
Heat 1 tablespoon of oil in a pot. Fry the onion, garlic, soup vegetables and broccoli stalks. Season with salt and pepper. Briefly fry the green spelt. Pour a good 600 ml soaking water, bring to the boil and stir in the stock.
5
Simmer covered at low heat for about 30 minutes, stirring from time to time. Add the broccoli florets 6-8 minutes before the end of the cooking time.
6
Grate the Parmesan finely and put 1 tablespoon aside for sprinkling. Fold the rest into the risotto. Season the green spelt risotto with salt and pepper.
7
Wash the schnitzel, dab dry, cut in half. Heat 2 tablespoons of oil in a large frying pan. Fry the cutlets in it on each side for about 3 minutes. Season with salt and pepper. Serve with the risotto. Sprinkle risotto with parmesan.