Spelt Risotto


Spelt Risotto
Use spelt instead of rice for this tasty risotto, packed full of seasonal veggies and topped with creamy goat's curd.

Serves 4

1 butternut pumpkin, peeled and diced

1 bunch thyme 

4 garlic cloves, crushed

1/2 cup olive oil, plus extra for drizzling 

1 litre vegetable stock

4 shallots, peeled and sliced

350g spelt 

1 bunch cavalo nero (about 18 stems), roughly chopped

zest of 1 lemon, finely grated

180g goat’s curd

Preheat oven 200°C.

Place pumpkin, thyme, garlic, and 1/4 cup of the oil on a baking tray and toss to coat. Cook for 25 minutes or until pumpkin starts to caramelise.

Bring stock to the boil in a saucepan, lower heat, and let gently simmer.

Heat remaining oil in a large, deep frying pan over medium heat. Add shallots and cook until soft, approximately 3-4 minutes. Add spelt and stir to coat. Add hot stock into spelt one ladle at a time, stirring frequently. Cook for 30 minutes, adding more water if necessary. Add cavalo nero and lemon zest and cook for an additional 5 minutes or until spelt is tender and cavalo nero is soft. 

Add roasted vegetables, season with sea salt and freshly ground black pepper, and stir to combine. Divide risotto among 4 bowls. Spoon goat’s curd onto top of risotto. Drizzle with extra olive oil.


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