It’s not just any risotto. It also contains not one, but two super foods! So yes, it’s not a plain old risotto, because we like to keep things exciting. So here you have it, spelt risotto. Actually, spelt-beet rissoto. You can’t beat that now can you? (get it, beet-beat?)…
Risottos are fairly easy to make, they just require a bit more time. But let me tell you it’s very much worth it. I mean, this specific risotto has so many nutritional benefits, with the two added super foods that make it that much healthier.
Just so you understand why beets are so good for you, here are some quick fun facts about them. Beets contain nutrients that help lower your blood pressure, fight inflammation and chronic diseases due to the high amount of betaine. They are high in essential minerals like potassium, necessary for healthy muscle function, and manganese, which supports brain and bone health, not to mention your immune system as well. They contain a lot of vitamin C as well, and remember not to throw out the leafy green part, as that is the healthiest part of the beet! There are many more benefits, but I would have to write a whole separate blog post about them if I wanted to go through every single one.
So let’s move on to the spelt. Spelt is a grain that is rich in dietary fiber, it’s good for the digestion, and it has good amounts of copper, manganese, phosphorus and vitamins b2 and 3. It’s also a good source of essential nutrients like iron and zinc. There is one thing that must be mentioned, spelt is related to wheat, and not gluten free. Therefore, if you are following a gluten-free diet, simply do not add in the spelt and use normal risotto rice.
Now let’s get on to the recipe. Here is what you will need:
- one medium beet
- onion (we used red one)
- 3 garlic cloves
- olive oil
- 1 dl of dry white wine, or replace with a mix of 0,5dl of cider vinegar and 0,5dl water
- 200gr spelt
- 600ml of vegetable broth
- salt and pepper to taste
- butter / margarine / olive oil to finish up
Start by shredding one medium-sized beet. Boil your vegetable broth or use a ready-made one. Then proceed to cut up one (red) onion and three garlic cloves. Put about 4 tablespoons of oil in a pan and add in the garlic first.
Simmer for a while, add onion and at the same time mix together in a bowl 0.5 dl of cider vinegar and 0.5 dl of water. You can also substitute this with just 1 dl dry white wine, both work perfectly fine. Set that aside.
Mix the 1 dl of wine or the cider/water combo together with the veggie broth. Rinse 200 gr of spelt and add it in the pan or pot. Let it sit for a while so the flavours can all mix in and absorb.
Then add in the grated beet and let it simmer for few minutes with spelt. Season with salt. Stir in a bit by bit the veggie broth/wine or cider mix, about 1,5 dl at a time. Make sure the spelt won’t dry. Remember to stir often. When all the liquid is absorbed and spelt is tender (add more liquid if needed), season with fresh ground black pepper and add a bit of butter or a splash of olive oil.
Now all that is left is to assemble on a plate, serve with some parsley, parmesan cheese (or nutritional yeast) or with homemade almond feta cheese (recipe will be on the blog).
You can’t tell me that you are not tempted to try this risotto. It’s not only super tasty, it’s also very good for you, so what are you waiting for? Go get yourself some ingredients and cook up some risotto, you’ll thank me later!