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Spelt, courgette and chard risotto
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Serves: 6 as a starter
2 shallots, finely chopped
95ml olive oil
500g pearled spelt
75ml white wine
1 litre vegetable stock, heated
2 courgettes, trimmed and sliced lengthways, then into half moons
200g pack chard, stalks removed and leaves shredded
4 tbsp mascarpone
1 lemon, zest of all, 1-2 tbsp juice
4 tbsp grated parmigiano reggiano, plus extra to serve
handful mint leaves
1. To make the spelt base, sweat the shallots in 50ml oil, avoiding caramelisation. Add the spelt and cook for a couple of minutes, coating it in the oil. Add the wine and stir until evaporated, then add the stock 250ml at a time, stirring as you go. Wait until each addition has been absorbed before adding the next lot. Continue until the spelt is cooked – about 16-20 minutes. Spread the spelt over a tray and set aside.
2. Heat the remaining 45ml (3 tbsp) oil in a pan, then gently sauté the courgettes for about 2 minutes. Add the spelt and 250ml water and simmer for about 4 minutes or until the liquid has nearly evaporated. Add the chard and cook until just wilted, then stir in the mascarpone. Season with sea salt and lemon juice to taste, then stir in the parmesan. Serve topped with the mint, rocket, lemon zest and extra parmesan.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Feb 22 12:47:09 GMT 2018.