Risotto Of Spelt And Lentil With Roasted Cauliflower

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Sunday Suppers
Nutrition per serving    (USDA % daily values)
CAL
426
FAT
98%
CHOL
33%
SOD
91%

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Ingredients for 4 servings

1/4 cup lentils

1 medium Cauliflower, in small flourettes

1 quart vegetable stock

5 tablespoons Butter

11/2 cup Leek thinly sliced

1 teaspoon caraway seeds, finely ground

2 tablespoons Olive oil

1 cup Farro

3 tablespoons cream

2 oz Grated Parmesan Cheese

Finely grated zest of 1 Lemon

1-2 teaspoons lemon juice

2 tablespoons chopped Dill

salt and fresh ground black pepper

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