Olive Magazine
Spelt Risotto Recipe with Pancetta and Peas

Spelt risotto with pancetta and peas

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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


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.


  • 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


  • 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...

Risotto verde in best risotto recipes

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