Here’s a deliciously different risotto for you to try! It’s a family favourite of ours that’s incredibly tasty, uses up lots of homegrown allotment veg and is really easy-peasy to make!
- 300g pearled spelt
- 1 ltr veg stock
- 1 onion, peeled and chopped
- 1 cup of walnut pieces
- 1 big butternut squash, peeled, deseeded and diced
- 1 small handful fresh herbs (I used 6 sprigs of homegrown thyme)
- 3 cloves garlic, crushed
- An armful of spinach, destalked and chopped (or a 200g bag)
- Coconut oil or olive oil
- Preheat the oven to 220C (200C fan).
- Place the squash in a roasting tray with the herbs, garlic and 2 tbsp olive oil. Toss it all together and roast in the oven for around 30 mins. In the last 5 minutes of roasting, add the walnuts and continue roasting until everything is browning and looking yummy.
- Heat 1 tbsp of olive oil in a big pan on the hob, add the onion and cook on a medium heat until soft.
- Add the spelt and stir for 2 minutes.
- Add 1 ladleful of the stock and stir until absorbed. Continue adding the stock, a ladleful at a time, and stirring frequently until all the stock has been absorbed.
- Add the spinach with the last ladleful of stock and cook until wilted.
- By now the roasted veg and nuts will be done. Add these to the risotto.
- Serve it up and watch it vanish in a flash! My kids adore it. Yay!
- Spelt has a slightly firmer texture than rice when cooked.
- Freshly steamed broccoli also works really well served on the side. Just as delicious and super healthy too!
Recipe by Homegrown Kate www.homegrownkate.com