Sweet Potato Spelt Risotto made just like risotto but with spelt grains, giving it a bit more crunch, topped with crispy roast sweet potato and parmesan cheese.
Sweet Potato Spelt Risotto
I had a heap of spelt grains in the pantry from buying in bulk with the plan to make my own spelt flour, so I thought rather than buy rice just to make risotto I would give spelt risotto a go. I actually prefer it like this. The grains seem to be a bit more crunchy than risotto rice which goes perfectly with the soft sweet potato.
This can be a really nutrient dense dinner. Soaking the grains makes them more digestible, breaks down anti-nutrients and cooking grains in bone stock and served with butter, provides a heap of bio-available minerals as well as further breaking down anti-nutrients. Get yourself Jude Blereau’s book ‘Wholefood from the Ground Up‘ to learn more about soaking seeds and grains and the benefits. Since spending time with Jude at an intimate cooking class and soaking my grains, I can feel my body absorbing the food much better, definitely has a more nourishing feel to it.
Sweet Potato Spelt Risotto
- Yield: 4-6 1x
Description
Sweet Potato Spelt Risotto made just like risotto but with spelt grains, giving it a bit more crunch, topped with crispy roast sweet potato and parmesan cheese.
Ingredients
- 200g spelt grains
- 1 teaspoon whey (the separated liquid on top of yoghurt)
- 350g sweet potato, diced
- 3 tablespoons olive oil
- 4 cups / 1 litre chicken or vegetable broth/stock
- 2 cloves garlic, finely chopped
- 1 onion, finely diced
- 1 tablespoon butter
- 1/2 cup grated parmesan cheese
- 3 sprigs fresh thyme
Instructions
The night before soak the spelt in filtered water with a teaspoon of whey in a warm place. Strain when ready to cook the risotto.
Preheat oven to 200°C. Place the sweet potato on a baking tray, drizzle with 1 tablespoon of oil, season with salt and pepper and bake for 15 minutes or until crispy and cooked.
Bring the stock to the boil in a saucepan, then reduce to a simmer. While this is happening, in a large frypan over medium heat add the other 2 tablespoons of oil, cook the garlic and onion for 5 minutes until softened and translucent. Add the spelt grains and stir to coat in the oil.
Pour in 1 ladle of stock and stir until absorbed, continue adding stock ladle by ladle, waiting in between each to be fully absorbed by the spelt. Continue to stir as you add the stock. This will take around 30 minutes. Although you may not actually need all the stock, just check the spelt regularly and once it tastes cooked but still has a slight bite, it is ready.
Once it is cooked to your desired consistency, stir through the sweet potato, butter and parmesan. Season well with salt and pepper and serve sprinkled with fresh thyme.
Notes
This also tastes great the next day cold mixed through a salad.
Cookbook by Jude Blereau Wholefood from the Ground Up
Spelt grains from South West Provisions
Napkin and crockery from The Lemontree
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