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Spelt, courgette & rocket risotto
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Serves: 2
1 tbsp oil
1 Waitrose Duchy Organic Onion, chopped
1 Waitrose Duchy Organic Red Pepper, diced
150g Sharpham Park Organic Pearled Spelt
1 KallØ Organic Vegetable Stock Cube
1 Waitrose Duchy Organic Courgette, coarsely grated
60g pack Waitrose Duchy Organic Wild Rocket
1. Heat the oil in a frying pan and fry the onion for 3 minutes. Add the pepper and spelt, and fry for a further 1-2 minutes. Mix the stock cube with 400ml boiling water and gradually add to the spelt a bit at a time and cook gently, covered until the liquid is nearly all absorbed – about 15 minutes.
2. Stir in the courgette and cook for 2-3 minutes or until the spelt is tender. Season and stir in the rocket until just wilted.
Typical values per serving:
Energy |
1,655kJ 392kcal |
---|---|
Fat | 9.4g |
Saturated Fat | 1.7g |
Carbohydrate | 63.9g |
Sugars | 11.6g |
Protein | 13g |
Salt | 0.5g |
Fibre | 8g |
per serving
This recipe was first published in September 2016.
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