Spelt And Vegetable Risotto

Name: Spelt And Vegetable Risotto
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups spelt berries, rinsed; 2 tbsp sunflower oil; 8 oz button mushrooms, quartered; 1 medium onion, diced; 2 tsp vegetable bouillon powder; 1 small head broccoli, cut into florets; 2 medium tomatoes, diced; 2 oz Cheddar, grated (approximately 1/2 cup); 3 tbsp chopped fresh chives

Vegetarian Dairy

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Ingredients

2 cups spelt berries, rinsed ⓘ
2 tbsp sunflower oil ⓘ
8 oz button mushrooms, quartered
1 medium onion, diced
2 tsp vegetable bouillon powder ⓘ
1 small head broccoli, cut into florets
2 medium tomatoes, diced ⓘ
2 oz Cheddar, grated (approximately 1/2 cup) ⓘ
3 tbsp chopped fresh chives ⓘ

Instructions

Soak the spelt in a large bowl of cold water overnight. Drain and reserve the soaking water.
Heat the oil in a saucepan, add the mushrooms, onion and spelt and saute for 3-4 mins. Pour in 2 cups soaking water and bring to a boil. Stir in the bouillon powder, lower heat and simmer for 25-30 mins.
Add the broccoli and tomatoes and cook for 5 more minutes. Season to taste.
Serve sprinkled with cheese and chives.

Nutrition & Diet Analysis (per serving)

480 kcal 24% DV

Protein Fat Carbs

Macronutrients

Protein 12.5g 25% DV

Total Fat 38g 49% DV

Carbs 27.5g 10% DV

Fiber 7.9g 28% DV

Sugar 2.4g 5% DV

Electrolytes

Sodium 289.5mg 13% DV

Potassium 903.3mg 19% DV

Cholesterol 24.8mg 8% DV

Vitamins & Minerals

Vitamin A 978mcg 100% DV

Vitamin C 179.4mg 100% DV

Vitamin D 0.2mcg 1% DV

Calcium 416.3mg 32% DV

Iron 5.6mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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