Spelt Vegetable Risotto

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put spelt in a sieve and rinse briefly with water. Soak spelt overnight covered with plenty of water. Drain the spelt on a sieve and collect the water. Peel and finely chop the onion. Clean the mushrooms, rub with kitchen paper and cut into quarters.

2. 2

   Heat oil in a pot. Fry the mushrooms, onion and spelt in it. Deglaze with 1/2 litre soaking water and bring to the boil. Wash, clean and quarter the tomatoes. Remove the seeds. Add stock and seeds to the spelt. Let everything simmer at medium heat for about 30 minutes. Clean and wash the broccoli, divide into small florets and add to the spelt 5 minutes before the end of the cooking time. Dice the tomato quarters, add to the spelt and let everything swell at low heat for about 30 minutes. Coarsely grate the cheese and fold into the risotto.

3. 3

   Add stock and seeds to the spelt. Let everything simmer at medium heat for about 30 minutes. Clean and wash the broccoli, divide into small florets and add to the spelt 5 minutes before the end of the cooking time. Dice the tomato quarters, add to the spelt and let everything swell at low heat for about 30 minutes. Coarsely grate the cheese and fold into the risotto. Season to taste with salt and pepper. Wash the chives, cut into small rolls and sprinkle over the spelt risotto and serve

4. 4

   waiting time approx. 12 1/2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
52 g

FATS
11 g

PROTEINS
16 g