By Tom Hunt. A creamy, blushing pink dream of a risotto, made with rosemary, chicory and a splash of red wine and grating of cheese
Vegan
Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr
Ingredients
4 tbsp extra virgin olive oil
1 red onion, roughly chopped
2 garlic cloves, roughly chopped
3 rosemary sprigs, leaves only
200g swiss chard, stems removed and roughly chopped, leaves torn
250g red chicory bulbs, finely sliced including the stalk
300g Sharpham Park Organic Pearled Spelt
500ml Vegan red wine, preferably Italian
1 L vegetable stock
50g walnuts, finely stock
4 radishes, thinly sliced, any tops reserved
100g Emily Veg Crisps Rainbow Roots, to serve
Method
Heat a large heavy-based saucepan over a medium heat with 2 tbsp oil. Add the onion with a pinch of salt and cook for 5 minutes, then add the garlic, rosemary, chard stems and 200g fi nely sliced chicory (reserving the rest to serve). Cook, stirring, for 3 minutes or until wilted down. Add the spelt and cook for a few minutes, stirring, until toasted.
Add the red wine, turn up the heat and bring to the boil, stirring. Once the wine has been absorbed into the spelt, add the stock and bring back to a simmer. Cook for 20-25 minutes, stirring occasionally. Once the spelt is al dente, season, then stir in half the grated walnuts. Using a stick blender, pulse a little in one spot in the pan to create a creamy texture, while leaving the majority of the grains whole. (If you don’t have a hand blender, either put a little in a blender or just leave this step out – it will taste the same.)
Stir in the chard leaves (and any radish tops) and allow to rest for a few minutes. Serve topped with the remaining chicory and grated walnuts, plus the sliced radishes and root vegetable crisps.
