Spelt Risotto Recipe with Pancetta and Peas

Spelt risotto with pancetta and peas

  • serves 2
  • Easy

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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Ingredients

  • onion 1, finely chopped
  • butter
  • cubetti di pancetta 70g
  • garlic 1 clove, sliced
  • pearled spelt 150g
  • white wine a glass
  • chicken stock 500-750ml
  • frozen peas a handful
  • Grana Padano 50g, finely grated

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 here...

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Nutritional Information

  • Kcals 634
  • Fat 29.7g
  • Carbs 59.1g
  • Fibre 6.6g
  • Protein 28.1g
  • Salt 4.42g
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