Spelt Risotto with Fennel
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a fragrant and healthy spelt risotto. While its texture may be a bit different from the classic Italian dish, it's just as delicious. Before cooking, lightly crush the spelt in a blender. The grains are then sautéed with shallots and fennel root, cooked until tender, and finally, mascarpone and grated Parmesan are added to create the creamy texture of a true risotto. Serve as a vegetarian dish on its own or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup spelt
- 1 shallot
- 1 fennel root
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: wheat groats, fennel bulb, shallots, Parmesan cheese
Cooking the dish according to the recipe:
- In a blender, puree 1 cup of spelt until about half the grains are broken into smaller pieces. In a medium saucepan over medium-high heat, sauté 1 finely chopped shallot and 1 finely chopped fennel root in 2 tablespoons of butter for 5 minutes.
- Add the spelt and 1 teaspoon of coarse salt. Add 4 cups of water and bring to a boil. Cook until the spelt is tender, 15-20 minutes.
- Add 1/4 cup grated Parmesan and 2 tablespoons mascarpone, season with salt and pepper to taste. Sprinkle the risotto with shaved Parmesan and chopped fennel.
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