Spring Green Spelt Risotto
A creamy risotto-inspired dish with extra bite that is packed full of nutrients and flavour. This healthier take on an Italian classic is the perfect midweek meal for all the family.
Spelt is an ancient grain known not only for its versatility, but also for being a great source of fibre, protein and soluble vitamins making it easily digestible.
- 1 tablespoon butter
- 1 large onion, diced
- 1 large garlic clove, crushed
- 1 tablespoon dried mixed herbs
- 375g pearled spelt, washed and drained
- 100ml white wine
- 700ml vegetable stock
- 150g asparagus spears, cut in half
- 150g frozen peas
- 40g Parmigiano-Reggiano, grated, plus extra for serving
- 1 heaped tablespoon soft cream cheese
- 15g parsley, finely chopped
- Salt and pepper
- 1 lemon, zest for serving
- Place the saucepan over a medium heat on the hob and melt the butter. Add the onion and fry for 5 minutes until soft. Add the garlic, along with a pinch of salt, and the mixed herbs. Fry for a further 3 minutes.
- Add the washed spelt and stir to coat with the buttery onion mixture. Pour in the wine and allow the alcohol to evaporate off for a minute. Pour in the stock and simmer gently for 20 minutes, stirring occasionally.
- In the last 5 minutes of cooking add the chopped asparagus spears and peas. Once all the liquid has been absorbed, take off the heat and stir through both cheeses and parsley. Season with salt and lots of black pepper.
- Spoon equally into 4 bowls and finish with a little more parmesan and lemon zest. Serve alongside seasonal greens or a fresh green salad.
- If you don’t have spelt, then this recipe works perfectly with pearl barley too.