Spelt Risotto Recipe

Ingredients

• 1 cup spelt grains
• 4 cups vegetable or chicken stock
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Rinse the spelt grains under cold water and drain.
2. In a medium-sized pan, heat the vegetable or chicken stock until it comes to a simmer. Keep the stock on low heat so it stays warm throughout the cooking process.
3. In a separate large pot, sauté onion and garlic in olive oil until translucent. Do not brown the vegetables.
4. Add the spelt grains to the pot and stir to coat with the onion and garlic mixture. Toast the grains for a few minutes until they are fragrant.
5. Add white wine to the pot and stir until it has mostly evaporated.
6. Begin adding the warm stock to the pot, one ladle at a time. Stir constantly until the liquid has been absorbed into the spelt grains before adding more.
7. Continue adding stock until the spelt grains are tender but al dente, stirring regularly for approximately 30-40 minutes.
8. Stir in grated Parmesan cheese, butter, salt, and pepper. Cover the pot and let it sit for 2-3 minutes before serving.
9. Season with additional salt and pepper to taste.

Serving Suggestions

Serve the spelt risotto hot as a main course or a side dish. You can garnish it with chopped parsley, chives, or scallions for additional flavor. Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a truly satisfying meal.