Spelt risotto with pancetta and peas

Name: Spelt risotto with pancetta and peas
Total time: 30 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 1 onion finely chopped; butter; 70g cubetti di pancetta; 1 clove garlic sliced; 150g pearled spelt; a glass white wine; 500-750ml chicken stock; a handful frozen peas; 50g Grana Padano finely grated

Published: March 25, 2015 at 3:05 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 1 out of 5.0 ratingsRate

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Call this a speltotto or spelt risotto, it doesn't matter, either will deliver a bowl of comforting carbs to warm you up on a cold night. Spelt has a more nutty flavour than rice. Look for pearled spelt, which has had the outer husk removed so it cooks more quickly

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Alternatives

Complete the dish

Try this spelt risotto with pancetta and peas then check out more risotto recipes, such as our classic seafood risotto, chicken risotto, chorizo risotto and pea and ham risotto.

Ingredients

Nutrition

1 onion

finely chopped
butter
70g cubetti di pancetta
1 clove garlic

sliced
150g pearled spelt
a glass white wine
500-750ml chicken stock
a handful frozen peas
50g Grana Padano

finely grated

Nutrition: per serving

kcal634
fat29.7g
carbs59.1g
fibre6.6g
protein28.1g
salt4.42g

Method

step 1

Melt a knob of butter in a shallow wide pan. Add the onion and cook until softened. Add the pancetta and cook for 3-4 minutes until it starts to crisp up. Add the garlic and cook for 2 minutes. Tip in the spelt and stir. Turn up the heat then tip in the wine, stirring until it has been absorbed, then add the stock bit by bit, as with risotto rice, until all is absorbed and the spelt tender, about 20 minutes (you might need a bit more stock or water).
step 2

Add the peas when the spelt is nearly tender with the last bit of stock. To finish, stir in another knob of butter and the cheese then taste and season, if needed.

Check out more of our best risotto recipes...

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