Leek & Spelt Risotto

PREP: 10 Minutes
COOK: 25 Minutes
Skill Level: Easy
Picture of a Leek & Spelt Risotto

Nutrition Info (Per Serving)

553 kcal Energy
65g Carbohydrate
13g Protein
4g (of which Sugar)
22g Fat
5g Fibre
5.5g (of which Saturated Fat)
0.9g Salt


  • 1 tbsp oil
  • 500g leeks, trimmed, washed and sliced
  • 300g pearled spelt
  • 150ml white wine
  • 500ml vegetable stock
  • 75g hazelnuts, roughly chopped
  • 100g garlic & herb soft cheese
  • 2 tbsp chopped chives

For a Vegan Option: Swap garlic and herb soft cheese with vegan cheese


  1. Heat the oil in a large frying pan and fry the leeks for 3 minutes until softened.
  2. Add the spelt and coat in the oil, stir in the wine and cook until reduced by half. Gradually add in the stock, a little at a time and cook gently, covered for 20 minutes until just tender and the liquid has been absorbed.
  3. Stir in the nuts and soft cheese and heat through. Sprinkle in the chives and season to taste.

Cooking Tips

Great served with chops or chicken breast or serve as a vegetarian meal.

Share this recipe