Thursday, June 28, 2012

Spelt Berry Risotto

This recipe comes to us from Lauren, who picks her share up at Delanie's Coffee in South Side.

Wanted to pass on this take on spelt berry risotto. We fumbled our way through this but it turned out and was pretty good and used about four veggies from the farm box. I'm sure there are better ways to do this recipe, but if you're interested at all, here's what we did. We liked the bite of the scapes raw, but it might be too strong for some.

Soak 1 cup of spelt berries in 1 cup of water for two hours. Meanwhile, you will need a half of an onion, clove of garlic, a stock of your choice (simmering), cheese of your choice, salt and pepper, plus the kale, 1 tsp chopped oregano, garlic scapes and pot of boiling water.

Saute the onion and garlic until just soft, about three minutes. Then add the cup of soaked of berries, oregano, and cover with cup of simmering stock until they are just covered. Cover until the liquid is absorbed. Repeat this process until the berries are soft. Meanwhile, when the other water is boiling, throw the kale in there to quickly blanche and pull it out. Set aside. After the third cup of liquid is added to the risotto, add the kale. Continue the liquid process until the spelt is soft (it took us approximately an hour to an hour and 20 minutes.) Once soft, add the cheese, chopped scapes, salt and pepper. Serves two.

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