Red wine & rosemary speltotto with walnut cheese
Waitrose and Partners

Red wine & rosemary speltotto with walnut cheese

By Tom Hunt. A creamy, blushing pink dream of a risotto, made with rosemary, chicory and a splash of red wine and grating of cheese

  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr


  • 4 tbsp extra virgin olive oil
  • 1 red onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 3 rosemary sprigs, leaves only
  • 200g swiss chard, stems removed and roughly chopped, leaves torn
  • 250g red chicory bulbs, finely sliced including the stalk
  • 300g Sharpham Park Organic Pearled Spelt
  • 500ml Vegan red wine, preferably Italian
  • 1 L vegetable stock
  • 50g walnuts, finely stock
  • 4 radishes, thinly sliced, any tops reserved
  • 100g Emily Veg Crisps Rainbow Roots, to serve