Green Spelt Vegetable Risotto
Main course
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Servings
3
Difficulty
Medium
Prep Time
35 Min
Description
This green spelt vegetable risotto is a vegetarian main course that is ideal for the autumn season. With green spelt, Brussels sprouts, carrots and Parmesan, it is a hearty and nutritious dish. Preparation takes about 35 minutes and is enough for 2 servings.
Ingredients (12 ingredients)
-
125 g Green spelt
-
250 g Brussels sprouts (alternatively 200 g frozen Brussels sprouts; thawed)
-
150 g Carrots
-
1 Stange Leek (approx. 200 g)
-
1 Stück Small onion
-
1 Stück Clove of garlic
-
3 EL Olive oil
-
300 ml Vegetable stock
-
30 g Parmesan (in one piece)
-
2 Stiele Sage
-
Salt, pepper from the mill
-
20 g Butter
Preparation (9 steps)
Soak green spelt
Soak 125 g green spelt in 1/2 l water for at least 8 hours, preferably overnight, and then drain in a sieve.
Prepare vegetables
Clean, wash and halve or quarter 250 g Brussels sprouts, depending on their size. Clean, peel 150 g carrots and cut into approx. 1 cm cubes. Clean 1 leek (approx. 200 g), wash, halve lengthwise and cut the halves into thin slices.
Chop onion and garlic
Peel 1 small onion and 1 clove of garlic, place in the mixing bowl and chop for 3 seconds/speed 5.
Sauté onion and garlic
Add 2 tbsp olive oil and sauté for 2 minutes/120°C/speed 1.
Sauté the vegetables
Add Brussels sprouts, carrots and leek and sauté for 2 minutes/120°C/speed 1.
Cook the green spelt
Add the soaked green spelt and 300 ml vegetable stock, bring to the boil and cook uncovered over medium heat for 15 to 18 minutes/100°C/speed 1 until soft, stirring occasionally.
Grate Parmesan and prepare sage
Finely grate 30 g Parmesan. Wash 2 sprigs of sage, shake dry and pluck the leaves.
Fry sage
Heat the remaining 1 tbsp olive oil in a small pan and briefly fry the sage in it over high heat until crispy. Remove from the stove.
Finish the risotto
Season the risotto with salt and pepper. Stir in 20 g butter in flakes and two thirds of the cheese, adding a little more stock if necessary. Arrange the risotto, sprinkle with the remaining cheese and sage leaves.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
Allergens
- Milk
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
