The main ingredient of this recipe is spelt. Spelt is an ancient grain, similar to wheat, which has a nut flavor. For thousands of years, the history of spelt is closely linked to Mediterranean civilizations. It is a hardy cereal, grown on poor soil, under harsh weather conditions and requires no pesticide or herbicide. It also need very little water. Spelt isn’t as absorbent as risotto rice – it will grow in size, but it stays firm. You will need to keep the sauce relatively liquid to keep it from getting too dry.
Table of Contents
Ingredients list for Spelt Risotto Recipe
For 4 people:
- 1 1/2 cups (150 g) of spelt (preferably pre-cooked)
- 2 shallots
- 1 clove garlic
- 4 cups (1 liter) of chicken stock
- 1 tbsp (15 g) butter
- 1 tablespoon of mascarpone
- 1 / 2 creamy goat cheese
- 1 ounce (25 g) of dry goat cheese
- 1 slice of ham on the bone, 1/2 inch thick
- 5 ounces (150 g) mushrooms (chanterelles) or rosés fungi
- 4 tbsp (50 g) of crushed hazelnuts
- A few sprigs of thyme
- 2 teaspoons (10 g) butter
- Olive oil
Photo credit: © Eatwell101.comCooking Instructions:
Sauté the chopped raw mushrooms, cleaned, in a little olive oil, set them aside in a colander to remove their juice, then bring them back to the stove to crisp them.
Fry the shallots and garlic finely chopped in a pan, then add the spelt and crushed hazelnuts and let brown.
Top with hot chicken stock and juice of mushrooms, simmer for about 45 minutes.
Deglaze and cut the ham into cubes of about 1cm, and lightly brown it in a pan, and add some crushed hazelnuts.
When spelt is cooked and there is still a little liquid, link the sauce with the mascarpone and then add the goat cheese cut into small pieces, three-quarters of mushrooms and ham.
Make the risotto in a bowl, garnish with remaining mushrooms, thyme, and grated dry goat cheese. Serve this dish with a full salad that will bring some freshness. Enjoy!
Photo credit: © Eatwell101.com
Spelt Risotto Recipe
by eatwell101
Yield: 4
Prep Time: 10 min
Cook Time: 45 min
Discover a great recipe with spelt replacing rice for a tasteful risotto.
Ingredients
- 1 1/2 cups (150 g) of spelt (preferably pre-cooked)
- 2 shallots
- 1 clove garlic
- 4 cups (1 liter) of chicken stock
- 1 tbsp (15 g) butter
- 1 tablespoon of mascarpone
- 1 / 2 creamy goat cheese
- 1 ounce (25 g) of dry goat cheese
- 1 slice of ham on the bone, 1/2 inch thick
- 5 ounces (150 g) mushrooms (chanterelles) or rosés fungi
- 4 tbsp (50 g) of crushed hazelnuts
- A few sprigs of thyme
- 2 teaspoons (10 g) butter
- Olive oil
Instructions
- Sauté the chopped raw mushrooms, cleaned, in a little olive oil, set them aside in a colander to remove their juice, then bring them back to the stove to crisp them.
- Fry the shallots and garlic finely chopped in a pan, then add the spelt and crushed hazelnuts and let brown.
- Top with hot chicken stock and juice of mushrooms, simmer for about 45 minutes.
- Deglaze and cut the ham into cubes of about 1cm, and lightly brown it in a pan, and add some crushed hazelnuts.
- When spelt is cooked and there is still a little liquid, link the sauce with the mascarpone and then add the goat cheese cut into small pieces, three-quarters of mushrooms and ham.
- Make the risotto in a bowl, garnish with remaining mushrooms, thyme, and grated dry goat cheese. Serve this dish with a full salad that will bring some freshness. Enjoy!
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