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Vegetable risotto

Vegetable risotto


  • 14 ounces of pre-cooked littlespelt
  • 6.3 ounces of feta
  • 1.7 fluid ounces of crème fraîche
  • 1 onion
  • Salt, pepper
  • 2 tablespoons of olive oil
  • 1 punnet of cherry tomatoes
  • A few tomatoes confit
  • 1.8 ounces of fresh baby spinach leaves
  • 2 tablespoons of pine nuts


  1. Peel then finely dice the onion. In the sauté pan (here we're using the Mutine fixed-handle sauté pan, link at end of recipe), heat the olive oil then add the onion. Let it brown for a minute, then add the littlespelt. Mix everything well.
  2. Wash the cherry tomatoes then cut them in half. Rinse the baby spinach.
  3. Place the cherry tomatoes, the baby spinach leaves, and a few tomatoes confit in the sauté pan. Mix and leave over a medium heat.
  4. In the meantime, in a bowl, crumble the feta (leaving approximately 0.7 ounces to one side), add the crème fraiche and mix with a fork. Season with salt and pepper. 
  5. Place everything in the sauté pan and mix well to ensure that the crème fraîche is evenly distributed throughout. Taste, re-season with salt and pepper if necessary, add the pine nuts. Just before serving, crumble the rest of the feta on top to add touch of freshness. 
26/10/2021 05:19:11