Leek & Cheese Spelt Risotto
Leek & Cheese Spelt Risotto
Ingredients
- 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
Method
- Preheat the oven to 180°C
- Heat the butter and olive oil in a shallow casserole dish.
- When the butter has melted, gently fry the sliced onion for 5 minutes until softened.
- Add the thyme, leeks and garlic, then fry for 5 minutes more.
- Add pearled spelt and stir to coat in the buttery vegetables.
- Pour over the wine, turn up the heat and stir until it has been absorbed
- Add the hot stock to the casserole dish and season.
- 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.
- Stir through the cheeses and season well with freshly ground black pepper.
- Serve immediately.
- 23rd June 2016