Healthy and tasty: February’s perfect recipe
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Green Spelt Risotto with Vegetables and Baby Spinach
As a chef it is always good to look at finding different ways to use a product. I’m sure that all veggies amongst you will tell me how little choice there is when you are eating out in restaurants. Well this dish is a guaranteed winner on so many levels. I use green spelt as it is, like other unprocessed pulses, high in fibre and protein so from a dietary perspective much better for you.
As you will see from the recipe I use no Parmesan either. However do feel free to put some in if you wish. This is not, in any form, meant to be a hair shirt kind of supper, just healthy and tasty. Give it a go and let me have any of your feedback should you alter the recipe.
You can add anything else you like to it as well such as fresh ginger, more garlic, fresh herbs.
So, crack on Chef!
Prep Time: 15 Minutes Total Cook Time: 45-50 Minutes
Ingredients: For two
150g green spelt
75g leek diced finely
75g carrot diced finely
2 cloves of garlic peeled
2 banana shallots diced finely
1 chilli sliced thinly
100g baby spinach leaf washed
200ml vegetable stock
2tbsp olive oil
1. Blanch the spelt in lightly salted water until cooked, but still with a little bite, which should take 30-35 minutes on a gentle simmer. Then drain and set aside.
2. Wash, peel and chop all vegetables.
3. Place the olive oil in a suitable pan and allow to get hot. Add all of the vegetables at the same time and cook for 2-3 minutes, stirring to prevent burning. Add the garlic and chilli, cooking for a further 2 minutes. Season with a little sea salt.
4. Now add the cooked spelt and the stock and cook for another minute.
5. Add the picked and washed spinach, cook for one minute. Then serve immediately on hot plates.