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1
Bring 4 cups of water to boil, add the vegetable cubes and lower the heat. Leave it on there the whole time.
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2
Heat half of the butter and 2 tbsp of olive oil in a large skillet at medium heat.
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3
Cut the onion
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4
Crush the garlic
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5
And add it to the skillet.
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6
Add the thyme, and stir fry for about 10 min. or until the onion turns soft.
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7
In the meantime, slice the leak in firm rings. Wash and drain.
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8
Remove the thick stems and veins of the kale, and cut them in small pieces.
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9
Steam the kale until it gets soft, but still has a bite.
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10
Than, add the pearl-spelt to the onion-mix and stir along for another 2 minutes.
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11
Pour in the wine and let it absorb totally.
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12
Now start adding the broth, first time, make sure your spelt is totally covered.
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13
Keep stirring and adding broth when it's drying up again.
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14
In the meantime, heat the other half of the butter and olive oil (2 tbsp) on medium heat, and start frying the leaks.
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15
Stir now and then, until they turn light brown but still have a bite
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16
After about 25 minutes you should be able to take the farotto off the heat, add the leaks and steams kale, and whisk it all together well.
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17
Bring to taste with the Parmesan cheese, salt and freshly ground pepper
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18
And divide over your plates.
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19
Add the slices of goat cheese on top and royally sprinkle the chili oil over the dish.
