Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, leek and broccoli spelt risotto - vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Risotto is serious Italian comfort food. It's a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt.
Leek and broccoli spelt risotto - vegan is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Leek and broccoli spelt risotto - vegan is something that I have loved my whole life.
To begin with this recipe, we have to first 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:
- Make ready For the risotto
- Take 1 tbsp olive oil
- Take 1 onion, peeled and finely chopped
- Make ready 3 cloves garlic, peeled and crushed
- Take 1 tsp chopped thyme - optional
- Take 1 cup pearled spelt, rinsed
- Prepare 500-750 ml stock
- Make ready For the leeks and broccoli
- Prepare 1 tbsp olive oil
- Prepare 1 large leek, sliced
- Get Juice of 1/2 lemon
- Take Handful small broccoli florets
This delicious and easy recipe is a great way to pack in your veg and go meat free. 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. Add the spelt, coat in the oil, stir in the wine and cook until reduced by half. Full of umami flavours from the mushrooms and tamari, this vegan risotto is also gluten free.
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 leek, broccoli and cauliflower to a deep baking dish then pour over the creamy sauce. Sprinkle the pinch of vegan Parmesan and nutritional yeast on top, pop a sheet of foil loosely over the top and. 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.
So that is going to wrap it up with this special food leek and broccoli spelt risotto - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
