Spelt risotto with Gorgonzola
ready in: 23 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
1 small red Tropea onion
1 fresh spring onion
1 knob of butter
250gr of pearl spelt
½ glass white wine
3 ecodoses of vegetable stock
2 handfuls of fresh spinach
the juice and zest of half a lemon
freshly ground black pepper
1, Peel the onion and cut it into wedges. Wash and slice the spring onion. Rinse the spelt
under running water.
2, Heat the butter in the open cooker until it melts, add the onion,
lower the heat and stir for 1 minute. Add the spelt, turn up the
heat a little and stir for 1 minute, then moisten with white wine and stir until
it has completely evaporated. Add the 3 ecodoses of stock, close
the lid and cook on position 2 for 15 minutes from the hiss.
3, Turn off the heat, let the valve vent gradually and open the lid.
Turn the heat on again to the minimum, add the baby spinach and spring onion and stir
to blend. If the spelt is too dry, add one tablespoon
of water, if it is too watery turn up the heat to dry it slightly.
4, Remove the cooker from the heat, add the cheeses and stir well. Add
the lemon juice and grated zest, a pinch of pepper and serve immediately