Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, leek and broccoli spelt risotto - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This very simple soup is very easy to make yet very delicious and super fulfilling. Can't imagine that few humble ingredients can make a super yummy dish. Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies.
Leek and broccoli spelt risotto - vegan is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Leek and broccoli spelt risotto - vegan is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook leek and broccoli spelt risotto - vegan using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leek and broccoli spelt risotto - vegan:
- Take For the risotto
- Get 1 tbsp olive oil
- Prepare 1 onion, peeled and finely chopped
- Prepare 3 cloves garlic, peeled and crushed
- Make ready 1 tsp chopped thyme - optional
- Make ready 1 cup pearled spelt, rinsed
- Take 500-750 ml stock
- Take For the leeks and broccoli
- Take 1 tbsp olive oil
- Get 1 large leek, sliced
- Make ready Juice of 1/2 lemon
- Make ready Handful small broccoli florets
Leek And Broccoli Soup - low in fat & carbohydrates, yet really satisfying. This is exactly what I'm after. I love leeks and I love broccoli and it is so easy to transform these two into a nutritious, tasty, satisfying and low carb vegan soup. I am really pleased with it and I sincerely hope you'll give it a try.
Steps to make Leek and broccoli spelt risotto - vegan:
- For the risotto: in a pan, heat the oil and then sauté the onion and garlic and thyme on a low heat for about 10 mins until translucent. Add the spelt and stir for about 1 minute. Start adding the stock about 100ml at a time. The spelt takes about 25mins to cook - it should be tender but still with a bite. You don’t need to stir all the time.
- For the leeks: In another pan, heat the oil on a low- medium heat. Add the leeks. Put a lid on the pan and cook the leeks for about 10 mins until soft. Stir occasionally. When they are ready, squeeze the lemon juice over them.
- Meanwhile, steam the broccoli.
- Season the risotto and fold the leeks and broccoli through. Taste for seasoning and lemon - add more if needed. Stir some (veggie/ vegan) parmesan through if you have any. Enjoy 😋
Add the spelt, coat in the oil, stir in the wine and cook until reduced by half. Pour in the wine and keep stirring until it is absorbed. Rinse the leek thoroughly and chop finely, both the green and the white parts. Place the leek and the sliced broccoli core in a pot and cover with water. Season with salt, and bring to a boil for a few minutes on high heat until the broccoli stem is just easily pierced.
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