Leek and farro risotto with toasted hazelnuts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 600ml vegetable stock
- olive oil
- 3 large leeks, trimmed and finely sliced
- 250g farro or spelt
- a small handful blanched hazelnuts
- 50g vegetarian parmesan, grated
- 4 tbsp light soft cheese
- 1 tsp hazelnut oil
- 1 tsp sherry vinegar
- bitter leaf salad leaves, to serve
Method
- STEP 1
Heat the stock in a pan until simmering, turn the heat down and keep warm. Heat 2 tsp oil in a frying pan and fry the leeks with a pinch of salt for 15 minutes until really tender. If they start to catch, add a ladleful of stock.
- STEP 2
Stir the farro into the leeks, and add the stock a ladleful at a time, continuously stirring. Cook for 25 minutes until the farro is tender, and all the stock has been absorbed.
- STEP 3
Toast the hazelnuts in a small frying pan on a medium heat, gently shaking the pan until the nuts are golden and toasted. Leave to cool for a few minutes and then chop.
- STEP 4
Stir both of the cheeses through the risotto and top with the toasted nuts. Whisk the hazelnut oil and vinegar with some seasoning, then toss with the salad leaves and serve alongside the risotto.
