Summer Vegetable Spelt Risotto
This is a quick mid-week recipe packed full of vegetables. Leave out the Goats cheese for a dairy free option. It’s also a great way of using your favourite seasonal vegetables.
Ingredients
2 x tbsp Napolina Olive Oil
1 x large onion diced
1 x clove of garlic finely chopped
100ml vegetables stock
50g broad beans
10 x asparagus spears each one cut into 4
50g fresh or frozen garden peas
50g mange tout cut in half
50g runner beans
50g baby corn
2 x tbsp Napolina green pesto
1 x 400g can of Napolina spelt
Salt and pepper to taste
100g soft Goats cheese crumbled
Fresh basil
Method
Warm Napolina olive oil in a shallow pan and sauté the onion until soft, add in the garlic, cook for a 2-3 minutes.
Pour in the stock and let it simmer for 1 minute.
Now add the vegetables and cook until tender.
Stir in 2 tablespoons of Napolina green pesto and the Napolina Spelt, giving it a good stir to combine the vegetables. Season with salt and pepper to taste.
Crumble over the Goats cheese and chop some fresh basil to sprinkle over.
