Pearled Spelt Risotto

Pearled spelt risotto is such a versatile dish. I did dither over whether calling it a risotto is the right title, but in essence it is what it resembles and the method is not too dissimilar.

The following recipe, is more a guide. I do not measure and I use whatever veg I have in the fridge or freezer. It really is so adaptable. Peas and broad beans in spring. A heartier mix of butternut squash and mushrooms in  Autumn.

Pearled Spelt Risotto

Ingredients

250g Pearled Spelt

1tbsp olive oil

1/2 an onion or 2 shallots diced finely

3 cloves of garlic (minced)

20g butter

125ml white wine

120g each of frozen peas and baby broad beans (defrosted)

1 Litre vegetable stock (I like the Marigold brand)

2 big handfuls of baby leaf spinach

40g Parmesan (grated)

 

Method

1. Heat the oil on medium heat  and cook the onion, once it softens add the garlic, you want to aim just to cook it through, not brown it.
2. Add the butter, turn the heat up a bit and let it sizzle. Put in the spelt and give it a good stir.
3. Add the wine. Let is bubble for a few minutes.
4. Add the stock, simmer for around half an hour. Give it a stir from time to time.
5. When the liquid has almost gone add your veggies.
6. Let the veggies heat through/cook then stir in the Parmesan.

I like to add salt and pepper after the cheese as the cheese itself is slightly salty.

A little fresh mint and a squeeze of lemon juice brighten this dish up. We usually have some garlic ciabatta on the side, perfect to mop up the last of the soup like juices.