Vegetarian Risotto with Einkorn and Romanesco Cabbage

Vegetarian Risotto with Einkorn and Romanesco Cabbage

Preparation time: 10 min
Cooking time: 35 min
Serves 4



  • 5 lb einkorn
  • 1 chopped onion
  • 7 oz Romanesco broccol
  • 5 cups vegetable stock
  • 3 fl oz white wine
  • 1 tbsp. olive oil
  • Salt & pepper



Heat the wok to 2/3 of the maximum power of your stove and add the olive oil.

Add the onions and sweat them for 2 minutes.

Add the einkorn and heat until translucent, for 3 minutes, then pour the white wine.

Once the wine has evaporated, add a large ladle of stock and stir until it has been fully absorbed.

Repeat this step for 35-40 minutes.

Once it is cooked, grate the Romanesco broccoli like Parmesan cheese and season.

Serve with little florets of raw Romanesco. 

Tip: you can cook your risotto ahead of time and reheat it with a little stock. 


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