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.
1
Prepare all the ingredients. Preheat the oven to 200 degrees. Soak the shiitake in hot water.
- 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.
- 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).
- Butternut squash: 400 g
4
Remove from the oven and immediately sprinkle with crushed sage while the pumpkin is still hot.
- 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.
- Spelt: 230 g
6
Chop the soaked shiitake mushrooms, shallots, and garlic finely. Remove the leaves from the thyme stems and chop them.
- Dried shiitake mushrooms: 15 g
- Shallot: 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.
- Dried shiitake mushrooms: 15 g
- Butter: 50 g
- Shallot: 150 g
- Garlic: 2 cloves
- Fresh thyme: 1 stem
8
Add spelt to the pan and stir, then pour in the wine and evaporate.
- 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.
- 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.
- Cream cheese (curd cheese spread): 80 g
- Grated Parmesan cheese: 70 g
11
Serve the spelt risotto immediately.
