This is a quick and easy, savory whole grain dish that makes a wonderful addition to any main course.
Try pairing it with roasted meat or poultry, grilled vegetables, fish, or salted mushrooms.
Spelt is a grain that is not commonly used, but is nutrient-rich and high in protein. This is a recipe inspired by risotto, but cooked using a slightly different process.
Add 1½ cups of spelt to a pot with 3 cups of water and salt to taste. Bring to a boil. Cook for 15m until al dente
Strain the spelt through a sieve. Drain well
Heat 2 cups of vegetable oil to 180 °C. Fry ½ cup of the cooked spelt until crispy. Remove from the oil and season with salt to taste while hot
Chop mint and coriander leaves to taste
Melt 3 tbsp of butter in a saucepan. Heat until nutty golden brown. Allow the brown butter to cool in a bowl
In the same saucepan, add the remaining spelt over medium heat. Pour the brown butter over the spelt and stir
Season with salt to taste and add ¼ cup of grated parmesan. Mix until the parmesan melts
Add the chopped coriander and mint. Mix to combine
Add the fried spelt
Add the zest of ¼ of a lemon. The spelt risotto is ready
Enjoy the Spelt Risotto as a compliment to any main course!
Yield 2 portions
Grated Parmesan Cheese¼ cup
CorianderA gosto To taste
Vegetable Oil2 cups