Kale speltotto with goat cheese

From River Cottage Veg: 200 Inspired Vegetable Recipes

Cookbook

Author(s): Hugh Fearnley-Whittingstall

Page 280

Cuisine: English/Scottish

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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Kestrel

8 years ago

★ ★ ★ ★ ★ 4/5

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I made an adaptation of this with carrots and spinach substituted for the leeks and kale, and I also used my own chicken stock. The result was a very good speltotto although the texture is different from a traditional risotto. Very easy to make and I'll definitely make again.

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