Speltotto (spelt risotto) with pumpkin, mushrooms and hazelnuts
Recipe for a creamy speltotto (spelt risotto) with pumpkin, mushrooms, fresh thyme and hazelnuts.
Servings 4 people
Calories 693kcal
Ingredients
- 400 g pearled spelt
- 1/2 hokkaido pumpkin (red kuri squash) – about 600 g peeled and deseeded
- 250 g mushrooms, preferably portobello
- 2 onions, finely chopped
- 4 cloves garlic, grated or crushed
- 3 tbsp fresh thyme, leaves only – or 1 1/2-2 tsp dried thyme
- 1 handful parsley, finely chopped
- 150 g parmesan, finely grated
- 900 ml stock – I use chicken or vegetable stock
- 400 ml dry white wine
- Oil
- Salt and pepper
- Fresh thyme and hazelnuts for the top – grated or finely chopped
Instructions
- Clean the mushrooms and cut them into small dice.
- Peel the pumpkin and remove the seeds and stringy fibres. Cut into small dice of about 0.5 x 0.5 cm. Some will "cook down" into the risotto and others will keep their shape – that gives a lovely creamy risotto with plenty of body.
- Heat the oil in a saucepan over a medium heat and fry the mushrooms for 4 minutes, then add the diced pumpkin and fry for a further 5-8 minutes. Season with salt and pepper.
- Add the onions and garlic along with the thyme and cook until the onions are soft and translucent.
- Add the pearled spelt along with the white wine and let it reduce by half.
- Add the stock a little at a time and simmer the speltotto over a low to medium heat until the spelt is cooked, about 25 minutes – topping up with stock as you go.
- Finally, stir in the parmesan along with the finely chopped parsley, and season to taste with salt and pepper.
- Serve the speltotto topped with fresh thyme and grated or chopped hazelnuts.
Nutrition
Calories: 693kcal | Carbohydrates: 99g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 1467mg | Potassium: 1525mg | Fiber: 22g | Sugar: 9g | Vitamin A: 2700IU | Vitamin C: 34mg | Calcium: 580mg | Iron: 7mg