Watercress and spelt risotto
This simple and delicious recipe from chef Tom Cenci of London’s Nessa is a satisfying alternative to traditional risotto.
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Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Plate
Ingredients
- Spelt: 7 oz/200g
- Vegetable stock: 6.8 oz/200ml
- Salt: 1/4 tsp/1.5g
- Shallot: Half. diced
- Watercress: 1 oz/30g
- Vegan cream: 0.3 oz/10ml
- Kohlrabi: 1.8 oz/50g
- Pickling liquid: 0.7 oz/20ml
- Montgomery Cheddar: 0.7 oz/20g
- Parmesan: 0.7 oz/20g
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