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Spelt risotto with pumpkin

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Ingredients for 4 servings:

  • 250 g spelt, pre-steamed (spelt like rice)
  • 350 g Hokkaido pumpkin(s), diced
  • 1 onion(s), finely diced
  • ½ liter vegetable broth
  • butter
  • 80 g Parmesan, grated
  • salt and pepper
  • 1 apple, chopped
  • 80 g pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Finely dice the onion and then sauté in the butter until translucent. Add the spelt and toast briefly. Add the diced Hokkaido pumpkin and the finely chopped apple to the rice and sauté until the pumpkin is soft. Deglaze with half a liter of vegetable stock and simmer for about five minutes. Once the vegetable stock has evaporated, season with salt and pepper. Sprinkle with the Parmesan cheese, stir in, and season to taste. Adjust seasoning if desired. Toast the pine nuts in a separate pan without oil and stir into the risotto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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