نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بازلاء مقسومة مع الريزوتو والخرشوف

Italian 20 Mins Prep · 60 Mins Cook

Finely dice the onion. Crush the garlic. Finely chop the herbs. Rinse and drain the spelt. Zest and juice the lemon. Grate 40g of Parmesan.
Place a large non-stick pan over a medium heat and melt the butter. Add the onion and sauté for 5 minutes, or until soft and translucent. Add the garlic along with the salt and herbs. Add the spelt along with the vegetable stock. Simmer gently for 40 minutes, stirring every now and then. During the last 5 minutes, add the artichokes, frozen peas and 100g of mangetout.
Once all the liquid has been absorbed, remove the pan from the heat. Stir in the Parmesan, lemon zest and juice. Adjust the seasoning, if necessary.
Divide the risotto between two bowls and top with the pea shoots, Parmesan shavings and mangetout.