Green Spelt Risotto

For the Green Spelt Risotto, briefly sauté the garlic cloves with the spelt rice and pour in some of the soup. Add the diced beets, turn down the heat to low and simmer until the spelt rice is tender. Add the vegetables and leeks, stir and simmer for a few minutes more. Season well and finally mix in the sour cream.

Sprinkle the green spelt risotto with roasted pumpkin seeds and round off with a few drops of Steirerkraft pumpkin seed oil before serving.

Preparation Tip:

The vegetables for the Green Spelt Risotto can also be frozen vegetables.

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