Spelt Risotto with Roast Pumpkin


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

This Risotto with Roast Pumpkin is made with spelt, a healthier alternative to rice. Serve Spelt Risotto with a dollop of goat’s curd and a drizzle of olive oil.

Spelt Risotto with Roast Pumpkin Recipe

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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