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Leek and farro risotto with toasted hazelnuts

Farro Risotto Recipe with Leeks and Hazelnuts

Leek and farro risotto with toasted hazelnuts

Name: Leek and farro risotto with toasted hazelnuts
Total time: 40 min
Yield: 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

Anna Glover

Published: January 20, 2017 at 12:07 PM

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Serves 4

Easy

Total time: 40 mins

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This creamy risotto is low calorie but bursting with flavour. The toasted hazelnuts complement the dish and give it that extra crunch. If you can't find farro, spelt is a great alternative

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this leek and farro risotto then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.

Make a vegan version by substituting the parmesan for vegan cheese, and the soft cheese for soya cream.

Ingredients

Nutrition

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

Nutrition: per serving

kcal386

low
fat12.9g
saturates3.7g
carbs43.1g
sugars9g
fibre11.4g
protein18.7g
salt0.7g

low

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.

Check out more of our best risotto recipes here...

Authors

Anna Glover profile

Anna GloverSenior food editor

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