Spelt, Parsley Root and Hemp Risotto

(Serves: 4)

200g onion
10g chopped garlic (puree)
300g British pearled spelt (farro grande)
10g Marigold Swiss vegetable bouillon – less salt
2g parsley
40g plant-based Italian-style hard wedge
40g Flora plant butter wrapper
200g parsley root
10g hemp seeds
40g kale

Marigold Swiss vegetable bouillon – less salt may contain traces of Eggs, Milk, Mustard & Sulphites
Plant-based Italian-style hard wedge may contain traces of Milk

Suitable for:
  • Vegan
  • Nut free
Allergens:
  • Cereal Gluten
  • Soya
  • Celery
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(313g)
Energy 572 kj
136 kcal		 1791 kj
426 kcal
Fat 4.9g 15.3g
of which Saturate 2.0g 6.3g
Carbohydrate 19.0g 59.5g
of which Sugars 6.0g 18.8g
Fibre 4.1g 12.8g
Protein 4.0g 12.5g
Salt 0.31g 0.97g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • Dice and sweat onions in a little oil for 5 minutes on a low heat without colouring.
  • Peel and finely dice parsley root and add to pan.
  • Add pearled spelt and fry for 5 minutes.
  • Add garlic puree.
  • Make up 1 litre of vegetable bouillon. Add in 3 stages, waiting for the water to evaporate each time.
  • When spelt is tender add parsley and cook for 3-4 minutes until kale is cooked.
  • Toast hemp seeds.
  • Add plant-based butter and plant-based Italian-style hard wedge to taste.
  • Finish with toasted hemp seeds.
  • Arrange as shown.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using cheese & butter.

  • CO2 use
    Saving 140 g
  • Land use
    Saving 2 m2
  • Water use
    Saving 236 L
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