Bubble & Squeak Risotto with Cheddar

Bubble & Squeak Risotto with Cheddar

700kcal per serving
1 hr
4servings
Preferences Vegetarian
Main Ingredients Grains & Pulses Dairy Vegetables
Allergens Peanut free
Seasonal Autumn Winter

ingredients

  • 240g spelt
  • 480ml prepared vegetable stock
  • 2 tsp rapeseed oil
  • 1 onion, peeled and finely diced
  • 2 celery sticks, finely diced
  • 1 garlic clove, peeled and finely diced
  • 1 sprig of thyme, leaves removed
  • 3 tbsp white wine
  • 20g unsalted butter
  • 1 carrot, peeled and finely diced
  • ¼ small savoy cabbage, finely shredded
  • 60g smoked cheddar, grated
  • 40g walnuts, toasted and chopped
  • Small handful of parsley, leaves chopped
  • 1 lemon, juiced

nutrition facts

Per average serving:
energy 2929 kJ / 700 kcal
35 %
fat 22 g
31 %
saturates 7.6 g
38 %
Sugars 8.1 g
9 %
salt 0.7 g
12 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Rinse the spelt under cold running water.

  2. Place a suitable size pan over a medium heat and add the rapeseed oil. Add the onion, celery, garlic and thyme and cook over a medium heat until the onions and celery are soft and translucent (but no colour). Add the rinsed spelt and cook for a further couple of minutes.

  3. Add the white wine and reduce completely.

  4. Gradually add the stock in stages stirring frequently until the spelt is al dente cooked. Remove from the heat and set aside.

  5. Meanwhile place an additional pan over a medium heat and add the butter, carrot and shredded cabbage and lightly sauté. Add a splash of water and steam vegetables until tender.

  6. Return the risotto to the heat and fold through the cabbage, carrot, parsley and grated cheddar. Add some additional stock if required to achieve the right consistency.

  7. Finish with the chopped walnuts, parsley and the juice of the lemon.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.