Spelt Risotto Side Dish

Ingredients

• 250 g Spelt Kernotto
• 1 shallot, finely diced
• Sunflower oil
• A splash of white wine
• Grated Parmesan cheese
• 400 ml vegetable broth
• 200 g mixed vegetables, diced and steamed (e.g., zucchini, bell peppers, or carrots)

Preparation

1. Sauté: In a pan, gently sauté the finely diced shallots in sunflower oil until translucent.
2. Toast & Deglaze: Add the Spelt Kernotto to the pan and toast it briefly. Deglaze with a splash of white wine, allowing it to evaporate slightly.
3. Simmer: Gradually add the vegetable broth one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
4. Finish: Shortly before the Kernotto is cooked through, stir in the previously steamed vegetable dice. Bind everything together with a handful of grated Parmesan for a creamy finish.

Properties: Short cooking time, Nutritious, Savoury, Aromatic, Wholesome