Spelt: 200g
Vegetable stock: 200ml
Salt: 1.5g
Shallot: Half, diced
Watercress: 30g
Vegan cream: 10ml
Kohlrabi: 50g
Pickling liquid: 20ml
Montgomery Cheddar: 20g
Parmesan: 20g
This simple and delicious recipe from chef Tom Cenci of London’s Nessa is a satisfying alternative to traditional risotto
Sweat the diced shallots in vegetable oil, coat the spelt completely in the oil. Slowly add the stock and continuously mix until al dente, adding salt to taste as it cooks.
Blanch watercress in boiling water for 45 seconds then put straight into ice water until completely cool. Strain and squeeze out excess water, blitz with cream and any excess stock until completely smooth and then mix into the cooked spelt. Finely grate the parmesan and Cheddar and mix in, leaving a handful of parmesan to sprinkle on top.
Peel and dice the kohlrabi to 1cm pieces. Boil in the pickle until al dente and then place on top of the spelt risotto.
Finish with the grated cheeses.
