Ingredients
Recipe for 4 people.
 280 g of precooked spelt |
 2 cloves of garlic |
 400 g of peeled butternut squash |
 1 yellow onion |
 5 cl of white pineau or white wine |
 2 carrots |
 1 stalk of celery |
 50 g of feta (optional) |
Utensils
 Saucepan |
 Knife |
 Wooden spoon |
Cutting board |
 Frying pan |
 Kitchen thermometer (optional) |
 Mixing bowl |
 Strainer |
Step-by-step preparation
Total cooking time: 45 minutes
Preparation time: 15 minutes
Rest time: None
Cooking time: 30 minutes
STEP 1: Rinse the spelt under cold water to eliminate impurities and facilitate cooking.
STEP 2: In a saucepan, bring about 800 ml of salted water to a boil, then add the spelt.
STEP 3: Let it simmer on low heat for 30 minutes until the spelt is tender, then drain.
STEP 4: Meanwhile, prepare the autumn vegetables: peel and cut the carrots, squash, and celery.
STEP 5: In a frying pan, heat olive oil and sauté the vegetables for about 10 minutes.
STEP 6: Add the cooked spelt to the vegetables in the pan, then mix well to incorporate all ingredients.
STEP 7: Season the mixture with salt, pepper, and possibly herbs de Provence to enhance the flavors.
STEP 8: Serve hot, possibly with some cheese for an added creamy and savory touch.
The spelt risotto with autumn vegetables is a dish that delights the palate while remaining simple to make. With ingredients like pumpkin, carrots, and Jerusalem artichokes, this recipe highlights seasonal flavors while offering a nice nutritional palette. The slow cooking of the spelt allows it to absorb the aromas of the vegetables, making each bite flavorful and comforting.
Incorporating spelt into your diet is a wonderful way to enhance your well-being. Whether you choose to integrate it into a salad or a risotto, the possibilities are numerous. Don’t forget to experiment by adding your favorite vegetables for a colorful and nutritious meal.
