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Cavolo nero, spelt and borlotti bean risotto
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300g cavolo nero, central ribs torn out
2 tbsp olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
200g pearled spelt
175ml dry white wine
800ml vegetable stock
400g tin borlotti beans, drained
50g finely grated vegetarian hard cheese
15g unsalted butter
squeeze lemon juice
1. Shred the cavolo nero leaves as finely as possible and set aside. Put the oil in a medium saucepan, then set over a low-medium heat. Add the onion with a little salt; cook gently for 7 minutes, stirring, until soft and translucent. Add the garlic and cook for 1 minute, then stir in the spelt. Turn the heat up slightly and add the wine, stirring until it has almost evaporated. Add the stock and cover. Simmer gently for 25-30 minutes, stirring now and then. The spelt should be tender but not mushy, and a little liquid should remain.
2. Uncover the pan, add the cavolo nero and borlotti beans and cook, stirring, for 5 minutes. Remove from the heat; add 2 tbsp grated cheese and the butter. Cover and set aside for 2 minutes. Season, add the lemon juice, stir well and divide between warm serving bowls. Serve scattered with the remaining cheese.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.