Spelt Risotto with Spring Veg
By OcadoLife
Published on 01 March 2023
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, rich grains. Serve with a scattering of pea shoots and extra parmesan shavings.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
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.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.Step 3
Meanwhile, fry the mushrooms in a pan with the remaining oil for 5 mins, until golden.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.Step 5
Add the parmesan and tarragon; season to taste. Serve topped with pea shoots and extra parmesan, if you like.