Leek & Cheese Spelt Risotto

Leek & Cheese Spelt Risotto


  • 15g unsalted butter
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 leeks, finely sliced
  • 2 garlic cloves, crushed
  • 200 g Sharpham Park Organic Pearled Spelt
  • 175 ml white wine
  • A few sprigs of fresh thyme, leaves stripped
  • 800ml vegetable stock,
  • 100g blue cheese, crumbled
  • 50g Parmesan, grated



  1. Preheat the oven to 180°C
  2. Heat the butter and olive oil in a shallow casserole dish.
  3. When the butter has melted, gently fry the sliced onion for 5 minutes until softened.
  4. Add the thyme, leeks and garlic, then fry for 5 minutes more.
  5. Add pearled spelt and stir to coat in the buttery vegetables.
  6. Pour over the wine, turn up the heat and stir until it has been absorbed
  7. Add the hot stock to the casserole dish and season.
  8. Bring to the boil, cover with a tight-fitting lid and bake for 25 minutes until the stock is absorbed and the pearled spelt is tender.
  9. Stir through the cheeses and season well with freshly ground black pepper.
  10. Serve immediately.


23rd June 2016

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