Risotto purists will be screaming abuse no doubt at this bastardised version of such a classic Italian dish, but I make no apology for taking it’s name in vain. I am a lover of a classic risotto, but this more nutty version is good too. Less creamy, yes, but I think the nuttiness and robust flavour and texture of spelt grains more than makes up for this. Widely recognised for it’s health benefits, this ancient grain is hardier and more nutritional than it’s more familiar cousin, wheat. If you aren’t so sure, give this delicious version a go.
Beetroot and Spelt Risotto with Camembert
A nutty and wholesome alternative to a more traditional risotto using pearled spelt berries
300g pearled spelt grains
750ml-1 litre chicken or vegetable stock
350g raw beetroot, peeled and diced
2 tablespoons extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 tsp chopped fresh thyme, plus a few leaves to garnish
125g Camembert, sliced
25g grated Parmesan
55g pecan nuts
1 red whitlof, shredded
salt and pepper
Soak the spelt grains in boiling water for 20 minutes. Drain and shake dry.
Place the stock in a saucepan and heat gently until it just starts to simmer.
Meanwhile, heat the oil in a large saucepan and fry the onion, garlic, thyme and some salt and pepper for 5 minutes until softened. Add the beetroot and fry for a further 5 minutes.
Add the spelt and stir-fry for 1 minute until all the grains are glossy. Add the wine and simmer until reduced, about 3 minutes.
Then add half the stock and simmer gently for 10 minutes. Add the remaining stock and cook, stirring until the spelt is tender and most of the stock absorbed, about 10 minutes more. Remove the pan from the heat, stir in half the Camembert and all the Parmesan, cover pan and leave to sit for 5 minutes.
Heat a small frying pan and fry the pecans for 3-4 minutes until lightly browned.
Spoon the risotto onto plates and serve topped with the remaining cheese, pecans, the shredded whitlof and a few thyme leaves.