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Thursday, March 23, 2017

Spelt, Sage And Beetroot Risotto.

Recipes: The spell of spelt - Telegraph:
Pearled spelt (grains of spelt with the outer husk removed) make a fine risotto-type dish that doesn't need constant stirring and will keep warm for half an hour (unlike the rice).
The nutty grains have a bouncier, more resilient texture than rice and go well with earthy beetroot.
If you prefer, add a sprinkle of sesame seeds instead of the sage.

Serves 3-4
1oz/30g butter
2 banana shallots, or 6 ordinary shallots, finely chopped
2 tennis-ball-sized uncooked beetroot
8oz/225g pearled spelt
8floz/225ml dry white wine
1 pt/600ml chicken or vegetable stock
Small bunch of sage
Olive oil for frying

Melt the butter, add the shallots and cook them gently for 10 minutes or so until soft but not coloured.
Meanwhile peel and cut the beetroot into short sticks no fatter than a pencil.
Stir them into the shallots with the spelt and cook, stirring, for another couple of minutes.
Add the wine and allow it to bubble up, still stirring.
When it has almost completely boiled away, add the stock and a couple of sage leaves.
Simmer, stirring frequently, for about 25 minutes, until the spelt is swollen and soft and the beetroot is cooked, adding more water if necessary.
Taste and adjust the seasoning.
For the sage leaf garnish: heat a finger's-depth of oil in a small pan and fry the remaining sage leaves a few at a time, until dark green and touched with brown.
Drain on kitchen paper and scatter over the risotto.

Related recipe:
- pressure cooker method - How to make the Heston at Home Beetroot Spelt Risotto recipe : In Search Of Heston;

- Spelt Risotto with Beets and Horseradish Recipe | SAVEUR:

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