Using pearled spelt instead of rice for this modern twist on a classic risotto gives the dish a fragrant, nutty taste which works perfectly alongside the smooth goats cheese and our RB32 Brut.
Recipe supplied by our friends at Miele. Find more great recipe inspiration here.
- 200g pearled spelt
- 2 large shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 litre hot vegetable stock
- 25g butter
- 2tbsp rapeseed oil
- 150g hard goats cheese
- 100g fine asparagus spears
- 1 lemon, zest and juice
- Salt and pepper
- Bring a saucepan with salter water up to a boil, add the spelt and cook for 25 minutes or until firm. Drain and reserve
- Bring another saucepan with salter water up to a boil, add the asparagus and simmer for three minutes. Refresh immediately under cold water, chop two thirds into bite-sized pieces and reserve
- Meanwhile, heat the butter and oil in a saucepan and gently sweat the onion and garlic for a few minutes or until translucent. Add the spelt and gradually add enough stock until the spelt resembles the consistency of a risotto
- Grate in two thirds of the cheese, most of the asparagus and the lemon zest and juice
- Transfer to warmed bowls and top with the remaining asparagus spears and shavings of the goat’s cheese.
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