Spelt risotto with pancetta and peas
Call this a speltotto or spelt risotto, it doesn't matter, either will deliver a bowl of comforting carbs to warm you up on a cold night. Spelt has a more nutty flavour than rice. Look for pearled spelt, which has had the outer husk removed so it cooks more quickly
- 1 onionfinely chopped
- butter
- 70g cubetti di pancetta
- 1 clove garlicsliced
- 150g pearled spelt
- a glass white wine
- 500-750ml chicken stock
- a handful frozen peas
- 50g Grana Padanofinely grated
Nutrition: per serving
- kcal634
- fat29.7g
- carbs59.1g
- fibre6.6g
- protein28.1g
- salt4.42g
Method
step 1
Melt a knob of butter in a shallow wide pan. Add the onion and cook until softened. Add the pancetta and cook for 3-4 minutes until it starts to crisp up. Add the garlic and cook for 2 minutes. Tip in the spelt and stir. Turn up the heat then tip in the wine, stirring until it has been absorbed, then add the stock bit by bit, as with risotto rice, until all is absorbed and the spelt tender, about 20 minutes (you might need a bit more stock or water).
step 2
Add the peas when the spelt is nearly tender with the last bit of stock. To finish, stir in another knob of butter and the cheese then taste and season, if needed.
