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
- 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.
- Add the butter, turn the heat up a bit and let it sizzle. Put in the spelt and give it a good stir.
- Add the wine. Let is bubble for a few minutes.
- Add the stock, simmer for around half an hour. Give it a stir from time to time.
- When the liquid has almost gone add your veggies.
- 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.
