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Recipe: Green spelt risotto


serves 2 | cooks in 15 minutes

1. Roast the garlic cloves briefly with the spelt rice and mix with some of the soup. Add the diced carrot, cook over a low flame and leave to simmer until the spelt rice is soft. Add more soup whenever required. Add the vegetables and leek, stir in and leave to cook for a few more minutes. Season well and finally, mix in the sour cream.

2. Sprinkle the roasted pumpkin seeds over the top and add a few drops of Steirerkraft pumpkin seed oil to finish.


Instead of fresh vegetabels you can also use frozen vegetables.

This dish is ideal for people who suffer from histamine intolerance.

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