Spelt Asparagus Risotto
Ancient grain chalk full of benefits!
This tasty recipe came with inspiration from visiting Daylesford Farm for a wellness retreat. It included yoga, healthy cooking class, and a spa treatment. It was absolutely AMAZING! The space itself is just gorgeous and I love everything they do there. They are all about organic sustainable farming. They have a shop onsite that features all of their locally grown products as well as cheeses, wines, beer, meat, etc. It’s a real cook’s dream!
We made several different recipes during our cooking class. They included- grilled cabbage, chicken bone broth, almond milk pannacotta and SPELT RISOTTO. Which brings me to my latest recipe that was inspired by the tasty meal we had that day.
For those of you unaware spelt is an ancient grain that has been around since 5000 B.C. It’s a good source of protein & fiber and great for a healthy gut.
This recipe can be a meal on it’s own or as a side to a delicious piece of protein.
Servings – 2 (on own) or 4 as side
1.5 cups Pearled Spelt
3 cloves garlic finely chopped
Splash of white wine (make it wine you would drink)
4 cups Chicken or Veg Stock (try to make or buy fresh, avoid stock cubes)
1 bunch asparagus
4 green onion
¼ cup Goats cheese
¼ cup parmesan
Soak spelt in cold water for 10 minutes.
Heat oil in pan over medium. Add leeks, garlic and pinch of salt. Soften but don’t brown
Once cooked, add splash of wine and drained spelt.
Pour in 1/3 of stock, bring to boil and reduce to simmer.
Continue to add in rest of stock as it cooks down. Stir regularly for 15 minutes.
When spelt is cooked but not mushy add in asparagus and onion. Cook for 3 minutes.
Sprinkle in Parmesan. Taste and season as necessary.
Drizzle with good olive oil and serve with spoon of goats cheese and balsamic glaze and enjoy!