Burgers - There is a nubbly quality to a risotto made with pearled spelt. Now easily available from supermarkets and grocers, this ancient grain has an extraordinary comforting quality. It seems to handle vegetable stock more successfully than rice, restoring some of the silky texture that is often missing in a traditional risotto made with vegetable stock. Pea shoots are available in bags from the major supermarkets but easily grown at home, too. I plant trays of them on shallow compost. Serves four
250g pearled spelt
1 small onion
40g butter
1 litre hot vegetable stock
80g pea shoots
a handful grated Parmesan
a large knob of butter
grated Parmesan to finish
Resep - Put the spelt in a bowl, cover with cold water and leave for 10 minutes. This is not strictly necessary, but will give a softer and more sumptuous result than if you use it straight from the pack. Peel the onion and chop it finely. Melt the butter in a saucepan then add the onion and let it soften, but not colour.
Drain the spelt and add it to the onion, then pour in about a third of the hot stock. Let the liquid come to the boil, then lower the heat to a simmer and leave for 8-10 minutes, stirring regularly. Add half the remaining liquid, leave for 5 or 6 minutes then stir in the remainder. Continue cooking for a further 7 minutes or so, checking the texture of the spelt as you go. It should be soft, with a very slight bite to it.
Rinse the pea shoots then stir them into the risotto. As soon as the pea shoots have wilted, but before they darken, stir in the grated Parmesan and the butter. Check the seasoning, adding salt and ground black pepper as you need. Serve, with a little more Parmesan if you wish.
250g pearled spelt
1 small onion
40g butter
1 litre hot vegetable stock
80g pea shoots
a handful grated Parmesan
a large knob of butter
grated Parmesan to finish
Resep - Put the spelt in a bowl, cover with cold water and leave for 10 minutes. This is not strictly necessary, but will give a softer and more sumptuous result than if you use it straight from the pack. Peel the onion and chop it finely. Melt the butter in a saucepan then add the onion and let it soften, but not colour.
Drain the spelt and add it to the onion, then pour in about a third of the hot stock. Let the liquid come to the boil, then lower the heat to a simmer and leave for 8-10 minutes, stirring regularly. Add half the remaining liquid, leave for 5 or 6 minutes then stir in the remainder. Continue cooking for a further 7 minutes or so, checking the texture of the spelt as you go. It should be soft, with a very slight bite to it.
Rinse the pea shoots then stir them into the risotto. As soon as the pea shoots have wilted, but before they darken, stir in the grated Parmesan and the butter. Check the seasoning, adding salt and ground black pepper as you need. Serve, with a little more Parmesan if you wish.
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