After experimenting, I've come to the conclusion that an authentic wholegrain risotto is impossible to make. The texture is the problem - obviously it's possible to substitute the Italian arborio rice for a number of different grains, but even if you cook them using the same method, it's hard to get that silky, creamy texture that a classic risotto has.
The closest alternative that I've found so far to a risotto texture is pearled spelt. It's not identical - the spelt grains are a lot bigger than arborio rice and have much more of a chewy bite, which I actually really like. In this recipe I've paired it with lots of green vegetables, which give it freshness, and cannellini beans, which are soft and creamy themselves. Unfortunately, I learned today that the term 'pearled' means that the outer husk of the grain has been removed, so it doesn't count as whole, which means I still have yet to discover the perfect whole grain for making risotto. For now though, this will do just fine!
Pearled Spelt Risotto Primavera
The closest alternative that I've found so far to a risotto texture is pearled spelt. It's not identical - the spelt grains are a lot bigger than arborio rice and have much more of a chewy bite, which I actually really like. In this recipe I've paired it with lots of green vegetables, which give it freshness, and cannellini beans, which are soft and creamy themselves. Unfortunately, I learned today that the term 'pearled' means that the outer husk of the grain has been removed, so it doesn't count as whole, which means I still have yet to discover the perfect whole grain for making risotto. For now though, this will do just fine!
Pearled Spelt Risotto Primavera
Serves one.
1/2 small onion, finely chopped
1 clove garlic, finely chopped
Olive oil
60g pearled spelt
1 clove garlic, finely chopped
Olive oil
60g pearled spelt
100g fine green beans, cut into 2cm pieces
A handful of spring greens, diced
Salt and pepper
Some fresh parsley
Some fresh parsley
About a pint (a little over 500 ml) of chicken stock
100g cooked cannellini beans, drained
Some grated Parmesan cheese (optional)
Heat a tablespoon of olive oil in a non-stick pan, then add the onion and garlic. Saute over a low heat until the onion is soft and translucent, but not brown. Add the pearled spelt, then start adding the stock bit by bit, allowing it to be absorbed by the spelt before adding more and stirring frequently. After 15 minutes, add the green beans and the spring greens, and continue adding the stock bit by bit until the spelt has softened (this took 30 minutes in total for me). Stir in the cannellini beans and allow them to heat through. Season well with salt and pepper, and stir in 3/4 of the parsley. Ladle the risotto into bowls and sprinkle over the remaining parsley, or some Parmesan if preferred.
On a non-foodie note, training for the 10k is going well, and I can now run 2k without stopping at all. Doesn't sound like much but it's a big achievement for me! If you're interested, check out my first blog post for Zest Magazine about my 10k challenge.
Do you have any tips for making a wholegrain risotto?
Some grated Parmesan cheese (optional)
On a non-foodie note, training for the 10k is going well, and I can now run 2k without stopping at all. Doesn't sound like much but it's a big achievement for me! If you're interested, check out my first blog post for Zest Magazine about my 10k challenge.
Do you have any tips for making a wholegrain risotto?
oh my this dish looks delectable. i love all the colors and the protein in this dish.
ReplyDeletei've actually never made risotto but i really wanna work on making mushroom risotto.
Sarah! I love risotto. It's so delicious. My dad takes me to this restaurant I love in Santa Cruz, CA and they have a most delicious Risotto. This is a winner for sure. I am trying this as soon as I get some more sleep... :) Take care,
ReplyDeleteShauna
Wow,
ReplyDeleteThis looks awesome! I recently made risotto for the first time and loved it. I will surely try your recipe out, next time.
I love risotto! Mr. A makes a mean one.
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This looks absolutely delicious. I am all for whole grain as I love the heartiness and nutritional profile but sometimes pearled grains just make it so creamy and satisfying.
ReplyDeleteI have only made risotto once. It was a butternut squash and sage. I still remember it. It was fabulous...nothing beats that creamy texture!! I love that you are cooking with spelt!!! I have never tasted, cooked, sampled or really seen that many recipes containing it. You are a very creative resource11
ReplyDeleteI really like your blog dear!
ReplyDeleteKeep up with the good work! :)
XO
Mmmmm...pearled spelt sounds like a grain I would love! So yummy looking cooked risotto style :)
ReplyDeleteI have never cooked with spelt before. The dish does look yummy. Sounds like you are doing well with your training for the 10k. Keep it up!
ReplyDeleteThis look delicious! I haven't made whole grain risotto before, but you sure made it look great! :)
ReplyDeleteI love your food!
ReplyDeletethat looks amazing!!!! never tried anything like it....i'll have to start!
ReplyDeleteI think this was highly worthwhile experimenting :) I love the idea of using pearled spelt and this looks incredible!
ReplyDeleteI love the ingredient list! Some I haven't used but they look like they combine for a seriously yummy dish. Love the greens in there. Congrats on training! That can be tough but way to go on what you've done thus far.
ReplyDeleteMe and Mark are going to try this tomorrow I think! Looks super tasty!
ReplyDelete