Food / 25.01.2016

#MeatFreeMonday: Leek and spelt risotto

By Chantelle Pattemore
This delicious and easy recipe is a great way to pack in your veg and go meat free

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After jumping back into the working week, the last thing you want to be doing on a Monday night is spending your evening slaving over cooking your dinner. This risotto recipe from Discover Leeks (discoverleeks.co.uk) is not only a super-simple option, but it’s entirely veggie too, so is the perfect choice for your #MeatFreeMonday supper.

Often overlooked in the veggie aisles of the supermarket, leeks are a versatile way to add a hit of great taste and a burst of colour to any meal, and come with a host of health benefits. Packing in vitamins C and K and folate, just half a large leek (about 80g) counts as one of your five-a-day. Combine all of leek’s greatness with the deliciously nutty taste of the spelt, and this risotto is sure to become one of your go-to recipes.

Serves 4
Ingredients
1 tbsp oil
500g Leeks, trimmed, washed and sliced
300g pearled spelt
150ml white wine
500ml vegetable stock
75g hazelnuts, roughly chopped
100g garlic & herb soft cheese
2 tbsp chopped chives

Method
1 Heat the oil in a large frying pan and fry the leeks for 3 mins, until softened.
2 Add the spelt and coat in the oil, stir in the wine and cook until reduced by half. Gradually add in the stock, a little at a time and cook gently, covered for 20 mins until just tender and the liquid has been absorbed.
3 Stir in the nuts and soft cheese and heat through. Sprinkle in the chives and season to taste. Serve immediately.

Like this? For more tasty leek-based recipes, head over discoverleeks.co.uk. And, if you made this risotto, send us a pic – we’d love to see! Tweet us @healthymag.

 

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Leek and spelt risotto
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