Fine Spelt Vegetable Risotto with Potato Pancakes

For the spelt-vegetable risotto, heat the butter and sauté the finely chopped shallot.

Add the washed spelt rice, sweat briefly, pour in the white wine and gradually the vegetable stock, stirring constantly.

Add the spices. When the spelt rice is almost ready (after about 12-15 minutes), add the finely chopped vegetables and blend with freshly grated Parmesan and cream to a creamy consistency.

For the potato pancakes, squeeze the grated potatoes well and mix with the egg and spices.

Heat the oil in a coated pan and fry the potato pancakes on both sides. Serve fine spelt vegetable risotto with potato pancakes.

Preparation Tip:

Serve the spelt and vegetable risotto with a little frothed skim milk.

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