Baked Pumpkin & Spelt Risotto Recipe

Unlike risotto rice, spelt grains do not need to be stirred constantly. As the grain cooks, it does become tender but retains a lovely ‘bite’, adding texture to the finished dish. This makes it ideal for baking in the oven.

Requires: a 2–3-litre/quart Dutch oven
Serves: 4

INGREDIENTS

• 60 ml/4 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tablespoon freshly chopped rosemary, plus extra to garnish
• 300 g/10½ oz. spelt berries
• 350 g/12 oz. pumpkin flesh, grated
• 1 litre/4 cups vegetable stock
• 50 g/2/3 cup freshly grated Parmesan, plus extra to serve
• 50 g/¼ cup mascarpone
• Sea salt and freshly ground black pepper
• A little butter, to serve

METHOD

• Preheat the oven to 160ºC fan/180ºC/350ºF/Gas 4.
• Heat the oil in the Dutch oven over a medium heat and fry the onion, garlic, rosemary, salt and pepper for 5 minutes until softened. Add the spelt berries and stir-fry for 1 minute until all the grains are glossy.
• Add the pumpkin and stir well, then pour in the stock and bring to the boil. Cover the pan and transfer to the preheated oven. Bake for 45 minutes, then carefully remove the lid and check the amount of liquid left. If it is almost gone, cover and bake for a final 15 minutes, or if there is still a fair amount of the liquid, bake uncovered for a further 15 minutes. At this point the grains will be al dente.
• Remove the pan from the oven and stir in the Parmesan and mascarpone. Cover and allow to sit for 5 minutes. Season to taste and serve at once dotted with a little butter, a scattering of rosemary sprigs and some extra Parmesan, if wished.
• Tip: Spelt berries are readily available from either your supermarket or from health food stores; alternatively buy online.

See also: Dr Amir Khan’s Healthy Cucumber and Chickpea Salad