Spelt Risotto

4 servings

80 minutes

Spelt risotto is an exquisite Italian dish that combines tradition and a modern approach to cooking. Spelt, an ancient grain, gives the risotto a rich nutty flavor and dense texture, while roasted pumpkin adds a sweet note. Shiitake mushrooms and sage deepen the flavor, while butter and cheese provide a creamy consistency. White wine and chicken broth unite all the ingredients into a harmonious ensemble, turning the risotto into a true gastronomic delight. The dish is served hot while it retains its velvety texture and rich aroma, making it perfect for a cozy dinner when you want to feel the warmth of Italian cuisine.

Energy value per serving

• Calories: 555.5
• Proteins: 19.5g
• Fats: 25.6g
• Carbohydrates: 55.7g

Ingredients

• Butternut Squash: 400 g
• Olive oil: 3 tbsp
• Sage: 5 g
• Spelt: 230 g
• Butter: 50 g
• Shallots: 150 g
• Garlic: 2 clove
• Fresh thyme: 1 stem
• White wine: 100 ml
• Dried Shiitake Mushrooms: 15 g
• Chicken broth: 200 ml
• Grated Parmesan cheese: 70 g
• Cottage cheese: 80 g

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 200 degrees. Soak the shiitake in hot water.

   Required ingredients:

   • Dried Shiitake Mushrooms: 15 g

2. Peel the pumpkin, cut it into small cubes, and mix in a bowl with two tablespoons of olive oil, salt, and black pepper.

   Required ingredients:

   • Butternut Squash: 400 g
   • Olive oil: 3 tablespoons
   • Sage: 5 g

3. Place the pumpkin on a baking sheet lined with wax paper and bake for half an hour (during this time, the edges of the pumpkin slices should be nicely browned).

   Required ingredients:

   • Butternut Squash: 400 g

4. Remove from the oven and immediately sprinkle with crushed sage while the pumpkin is still hot.

   Required ingredients:

   • Sage: 5 g

5. Boil 1 liter of water in a pot, add the grain and cook for 20 minutes, then drain into a colander, saving about 1 cup of the liquid in which the grain was cooked.

   Required ingredients:

   • Spelt: 230 g

6. Chop the soaked shiitake mushrooms, shallots, and garlic finely. Remove the leaves from the thyme stems and chop them.

   Required ingredients:

   • Dried Shiitake Mushrooms: 15 g
   • Shallots: 150 g
   • Garlic: 2 cloves
   • Fresh thyme: 1 stem

7. Heat the remaining olive oil in a pan, add the sliced shiitake, and sauté for 3 minutes. Transfer to a plate. In the same pan, melt the butter and add shallots, garlic, and thyme, sauté for 3 minutes.

   Required ingredients:

   • Dried Shiitake Mushrooms: 15 g
   • Butter: 50 g
   • Shallots: 150 g
   • Garlic: 2 cloves
   • Fresh thyme: 1 stem

8. Add spelt to the pan and stir, then pour in the wine and evaporate.

   Required ingredients:

   • Spelt: 230 g
   • White wine: 100 ml

9. Reduce the heat to low and gradually pour in the chicken broth and water from the spelt (a quarter cup at a time). Cook the spelt like traditional risotto, stirring constantly and allowing each new portion of liquid to absorb for 25-30 minutes, until tender and creamy. At the end, add shiitake and pumpkin slices.

   Required ingredients:

   • Chicken broth: 200 ml
   • Spelt: 230 g
   • Dried Shiitake Mushrooms: 15 g
   • Butternut Squash: 400 g

10. Add cottage cheese and grated cheese to the risotto alternately, stirring with a wooden spoon.

    Required ingredients:

    • Cottage cheese: 80 g
    • Grated Parmesan cheese: 70 g

11. Serve the spelt risotto immediately.