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  • Recipes
  • Spelt Risotto with Spring Veg
Spelt Risotto with Spring Veg

By OcadoLife
In a twist on a classic, this Spelt Risotto with Spring Veg swaps the traditional risotto rice for spelt. Use fresh homemade if you can, says food writer and recipe developer Kat Mead, for a super-silky stew of plump,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 80 g of pea shoots (optional)
  • 3 tbsp of olive oil
  • 30 g of unsalted butter
  • 1 onion, finely diced
  • 1 large courgette (approx. 250g), grated
  • 150 ml of white wine (any you like)
  • 3 large garlic cloves, crushed or grated
  • 320 g of pearled spelt
  • 60 g of parmesan or vegetarian italian hard cheese if required, finely grated, plus shavings to serve (optional)
  • 0.5 tarragon, finely chopped
  • 1 bunch asparagus, stalks trimmed and finely chopped, tips left whole
  • 485 g of chestnut mushrooms, sliced

Method

5 steps

  1. Step 1

    Heat 1 tbsp oil and the butter in a large pan over a medium heat until bubbling. Add the onion and cook, stirring, for 8-10 mins, until softened and lightly golden. Add the garlic and cook for 2 mins.

  2. Step 2

    Stir in the spelt, add the courgette and cook for 2 mins, then add the wine. Once most of the wine has bubbled away, stir in 650ml vegetable stock and cook for 10 mins, stirring regularly. Add the chopped asparagus stalks; cook for 5 mins.

  3. Step 3

    Meanwhile, fry the mushrooms in a pan with the remaining oil for 5 mins, until golden.

  4. Step 4

    Add the mushrooms and the asparagus tips to the spelt; cook, stirring often, for 10 mins, adding more stock as needed, until the spelt is creamy but with a bite.

  5. Step 5

    Add the parmesan and tarragon; season to taste. Serve topped with pea shoots and extra parmesan, if you like.