Spelt risotto with spring vegetables

Name: Easy spring risotto recipe
Yield: 3
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, chopped; 300g pearled spelt; 100ml dry white wine; 1 litre vegetable stock, heated; 45g butter; 40g parmesan, finely grated; 8 baby carrots, halved lengthways, green tops reserved; 150g baby turnips, thinly sliced; ¼ tsp sugar; 100g fine green beans, trimmed and cut into 2cm lengths; 100g broad beans, fresh or frozen, double podded; 100g peas, fresh or frozen; 1 tbsp mixed soft herbs (such as tarragon, chervil, chives and parsley)

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https://healthimprovements.info/recipes/easy-spring-risotto-recipe/pm42xyb4 — Spelt risotto with spring vegetables

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by Rick Stein

Chef, author, TV presenter

Nov 01, 2019

“I’ve used pearled spelt here, but you could also use pearl barley. I finish it with a little butter and parmesan, but I’ve also made a version with nutritional yeast, the vegan umami standby, which is also good" - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99).

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
300g pearled spelt
100ml dry white wine
1 litre vegetable stock, heated
45g butter
40g parmesan, finely grated
8 baby carrots, halved lengthways, green tops reserved
150g baby turnips, thinly sliced
¼ tsp sugar
100g fine green beans, trimmed and cut into 2cm lengths
100g broad beans, fresh or frozen, double podded
100g peas, fresh or frozen
1 tbsp mixed soft herbs (such as tarragon, chervil, chives and parsley)

Method

1.

Heat oil in a pan, add onion and garlic and cook until soft. Add spelt, stir to coat, then add wine and stir until it’s been absorbed.
2.

Add hot vegetable stock a ladleful at a time, stirring after each addition, and cook until all is absorbed and the spelt grain is tender. This takes 25-30 minutes. Stir in 30g butter and three-quarters of the parmesan, then season with salt and plenty of pepper.
3.

Meanwhile, put carrot and turnip in a saucepan, add 100ml water, remaining butter, ¼ tsp salt and the sugar. Cover, bring to the boil, then reduce to a simmer and cook until carrot and turnip are just tender. Uncover and cook until vegetables are lightly caramelised and water has evaporated. Set aside in the pan.
4.

Bring a pan of salted water to the boil and cook green beans and fresh broad beans and peas, if using, for 4 minutes, then drain well and add to the pan of root vegetables. If using frozen broad beans and peas, just add them at this stage. Add 1 tbs water and the herbs, return pan to heat and cook briefly, tossing vegetables until they’re glistening and evenly coated in herbs. Fold the vegetables through the spelt risotto and check the seasoning. Sprinkle with remaining parmesan and serve.