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Digital Subscriptions > Men's Running > Jan-18 > VEG OUT

VEG OUT

FULL-OF-FLAVOUR, MEAT-FREE MEALS FOR THE VEGETARIAN RUNNER

RECIPES

SUMMER VEGETABLE SPELT RISOTTO

‘The rich creamy texture of a classic risotto is one of my favourite comfort foods, particularly on a cold day. During the summer months, I like to swap the rice for pearled spelt and cook it with some fresh seasonal veg and herbs, which produces a lighter, more aromatic dish. Pearl barley also works, though it does take a bit longer to cook (about 35–40 minutes), so top up with more stock or water as required.’

SERVES 4

• 150g asparagus spears, cut into approx. 4cm pieces

• 150g shelled fresh or frozen broad beans, defrosted if frozen

• 150g fresh or frozen peas, defrosted if frozen

• 2 tbsp olive oil

• 40g butter

• 1 large or 2 small shallots, finely chopped

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About Men's Running

Find your form with the January issue of Men’s Running. Much of our sport’s appeal is in its simplicity: stick on a pair of trainers and you’re good to go. If you’re serious about improving, however, it pays to tweak your technique. This issue is all about helping you do just that: from efficiency-improving tips from a world-renowned running specialist, to a firsthand look at a revolutionary new form of gait analysis. We’ve also got exclusive reviews of the latest stability shoe and top-to-toe kit suggestions for winter running, as well as the usual training advice, race reports, and nutrition know-how to help you run stronger than ever.