Autumn has arrived brusquely in France, having us immediately reaching for warming bowls of whole grains. This spelt risotto is an upgrade on your regular wholegrain side dish, cooked in a flavorful vegetable broth with onions and garlic, it takes nourishing to the next level. Toss it together with the last-of-season tomatoes, cucumbers, radishes and some thin slices of pecorino cheese for a wholesome salad, or pair it up with an oven-roasted root vegetable like kombucha winter squash for a simple and nourishing cold-weather meal.
Nourish note: If you eat parmesan (or pecorino) cheese, a great way to make your ingredients go further is to collect the rinds in an airtight container in the freezer until you have enough to make a parmesan broth, which can be used instead of the vegetable stock.
To make the broth, combine 6 ounces (180g) Parmesan or pecorino rinds, several fresh or dried bay leaves, a small handful of fresh herbs, such as rosemary, oregano, and thyme, and 3 quarts (3 l) water. Simmer, stirring regularly to prevent the cheese from sticking to the pan, until the rinds are very soft and the broth is fragrant, about 30 minutes. Strain the broth, discarding the rinds and the herbs. The broth itself can be frozen too so you always have some on hand.
Spelt “Risotto”
Makes 3 cups
Ingredients
3 tablespoons extra-virgin olive oil
2 plump, fresh garlic cloves, peeled, halved, green germ removed, and minced
2 shallots, trimmed, peeled, and minced
Fine sea salt
2 cups veggie scrap stock
1 1/2 cups (250 g) spelt (épeautre) grains, soaked in water for 24 hours
Freshly ground black pepper
Method
1. In a small saucepan, heat the veggie scrap stock to a gentle simmer.
2. In a 3-quart (3 l) heavy-duty saucepan, combine the oil, garlic, shallots, and salt and sweat – cook, covered, over low heat without coloring until soft and translucent – 3 to 4 minutes. Add the spelt grains and stir until they are glistening and well coated with the fats, 1 to 2 minutes.
3. Add a ladleful of the simmering stock. Cook, stirring constantly until the spelt has absorbed most of the stock, 1 to 2 minutes. Add another ladleful of the stock and stir regularly until all the stock is absorbed. Adjust the heat as necessary to maintain a gentle simmer. The grains should cook slowly and should always be covered with a veil of stock. Continue adding ladlefuls of stock, stirring frequently and tasting regularly, until the spelt is almost tender but still slightly firm to the bite, about 18 minutes total. Season to taste with sea salt and freshly ground black pepper. Serve immediately.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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