Recipes
Green spelt risotto
Spelt risotto
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 100 g spelt rice
- 300 ml vegetable soup
- 200 g grünes Gemüse vorgekocht (Bohnschoten, Broccoli, Erbsen, Zucchini)200 g green vegetables, pre-cooked (green beans, broccoli, peas, courgettes)
- 1 yellow carrot, diced
- 1 tbsp fresh herbs e.g. oregano, basil
- 1 tbsp chopped leek
- 1 tbsp sour cream
- 1 pinch of cinnamon
- salt, pepper
Garnish
- roasted pumpkin seeds
- a few drops of pumpkin seed oil
Preparation
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.
Tips
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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Green spelt risotto 
Difficulty level: easy
Spelt risotto
Garnish
Shop products online
Preparationserves 2 | cooks in 15 minutes1. 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. TipsInstead of fresh vegetabels you can also use frozen vegetables. This dish is ideal for people who suffer from histamine intolerance.
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