This is another delicious pumpkin recipe that you need to try out. This dish is like a risotto but with spelt and it’s a nice change if you’re looking to expand your meal range. It comes out so tasty, sweet and creamy. Just don’t forget to stir it that it doesn’t stick. You can even add some baked squash chunks to make it extra delish.
I prepare pumpkin puree in advance and use it for various recipes. I made it from Hokkaido pumpkin for this recipe, but you can also use some other squash. Here you can see how I prepare my homemade pumpkin puree.
Pumpkin Spelt Risotto
Servings 4 portions
Ingredients
- 300 grams of spelt
- 200 grams of pumpkin puree
- 1 small onion
- Half a red pepper
- 100 grams of spinach leaves (or Swiss chard)
- 60 grams of hard cheese
- Olive oil
- Salt
- Black pepper
- Nutmeg powder
- Fresh chives
Instructions
- Chop the onion and pepper and cook it on little olive oil in a pan until soften.
- Wash the spelt under hot water (you can also soak it the day before so that it cooks faster) and add it to the pan and cook. Then add a little water (even better if you have a soup stock) and cook. Stir in between and add water again when it dries out. Season with salt, pepper and nutmeg.
- When spelt is almost cooked, stir in the pumpkin puree, then add the spinach and cover with a lid for a few minutes, stir and cook until the spinach is wilted and the spelt is cooked through.
- It should not be watery, but nicely thick, and then also stir in grated hard cheese to make it creamier. If necessary, season additionally but also sprinkle with chopped chives and serve hot.
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