Vegetarian Risotto with Einkorn and Romanesco Cabbage
Preparation time: 10 min
Cooking time: 35 min
- 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.