Spelt Risotto
We mentioned it in our article: “10 souvenirs to bring back from your vacation.” Spelt is a pride of our region. Here, we share Delphine’s recipe, our chef at the Cloître, for the excellent spelt risotto. Enjoy!
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Serves: 4 people
The preparation
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Put olive oil in a saucepan with the sliced onions and chopped garlic, sauté until lightly colored. Then add the spelt and sauté without coloring it. Finally, deglaze with white wine.
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Slice the bell pepper and mushrooms, then add them to the saucepan. Next, prepare the broth (2 liters of water, add 1 Kubor cube and 2 vegetable bouillon cubes).
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Once the wine is fully absorbed by the spelt, add the 2 liters of broth and let it simmer on low heat, uncovered.
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Cook for about 1 hour, checking and stirring occasionally.
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Once there is almost no broth left, add the cream, season with salt and pepper, and stir in the Parmesan. Let it cook for about 15 minutes, then turn off the heat, cover, and let it sit for another 15 minutes before serving. Enjoy!
At the Cloître, we choose to work with GAEC Gramoureau and Mazelière in Sainte-Jalle.
Take advantage of your stay at the Cloître des Dominicains to visit them!
List of ingredients
- 300 g of spelt
- 2 onions
- 4 cloves of garlic
- 2 liters of broth (Kubor and vegetable broth)
- 100 g of parmesan
- 20 cl of liquid cream
- Olive oil (3 tablespoons)
- 1 red bell pepper
- 4 Paris mushrooms
- 25 cl of white wine
- Salt and pepper
