Green Spelled Risotto with Carrots
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g reen spelled, round
- 250 ml vegetable stock
- 1 small onion (s), finely diced
- 1 large carrot (s), rasped
- 25 g butter
- curry powder
- Coriander, crushed, or coriander green
- salt
Print Recipe
Pin Recipe Instructions
- Melt the butter until it turns light brown. It is also called nut butter because it smells and tastes nutty. Sweat the onion cubes in it. Add the curry and coriander meal, sweat with it. Add green spelled and sweat with it. Top up with broth, let swell.
- Repeatedly fill up with a sip of broth until the green spelled is almost soft. The way it works is like risotto. Peel the carrot, grate to the green spelled. Continue to soak until everything is done.
- Season with salt and - if you want to use it - fold in chopped coriander leaves.
- If you season this dish well, it tastes great.
- Is very suitable as a side dish, but also as a main course with vegetable side dishes.
- The dish tastes even better with homemade broth. Instead of vegetable broth you can also use meat broth - but then the risotto is no longer vegetarian.
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