Servings: person
Spelt Risotto with Tomato, Spinach, and Basil
In this risotto, I have used spelt kernels instead of risotto rice, thereby saving a lot on carbohydrates. Spelt kernels are well-suited for risotto dishes as they absorb a lot of liquid and achieve that perfect creamy yet slightly al dente texture that we desire in risottos.
Ingredients
- 1 pcs. Onion
- 2 cloves Garlic
- 27 gram Oil
- 10 pcs. Cherry Tomatoes
- 50 gram Sundried tomatoes
- 80 gram Spelled Kernels
- 100 gram White Wine
- 2 gram Basil fresh and chopped
- 8 gram Tomato Puree
- 300 gram Vegetable Broth
- 9 gram Parmesan grated
- 1 handful Fresh spinach
Instructions
- Peel and finely chop the onions and garlic, and sauté them in a pan with the oil. Sauté until the onions become soft.
- Cut the tomatoes and sun-dried tomatoes into small pieces and add to the pan. Sauté for a few more minutes.
- If you haven't done so already, reduce to medium heat and add the spelt kernels and white wine. Stir the pan until the white wine is absorbed by the spelt kernels.
- Add basil and tomato paste to the pan along with 1 dl of the bouillon. Let it simmer for 5 minutes until the liquid has reduced.
- For the next 20 minutes, intermittently moisten the risotto with your bouillon. This works out to be about 1/2 dl every 5 minutes.
- By now, you should have a good, creamy risotto that is neither too wet nor too dry, with spelt kernels that are tender but still have a slight bite.
- Possibly season with salt and pepper and serve your risotto with parmesan on the side for sprinkling.