Kale "speltotto" with goat's cheese from River Cottage Veg: 200 Inspired Vegetable Recipes (page 280) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • wester on November 04, 2018

    Very flavorful. My daughter loved it, my son not so much. I cooked the kale and leeks together with the onions from the start, and that worked well. I also used about two times the kale asked for because I misread, to no ill effect. It makes a lot.

  • eliza on February 02, 2018

    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.

  • Zosia on May 30, 2015

    Cooked like risotto, it wasn't nearly as creamy but had a nice texture and great flavour. I cut back on the number of dirty pans produced by cooking the leeks with the onions and using fresh spinach added towards the end of the cook time.

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