This spring green risotto has a beautiful nutty flavour that pairs perfectly with our refreshing Spinach and Mint Pesto.
Prep: 15 mins + 20 mins soaking | Cook: 30 mins | Serves: 4
Spelt is an ancient grain initially grown in the Alpine regions of Italy. It has a mild nutty flavour that makes a flavoursome base for risotto and pairs wonderfully with Almo Crème. Compared to regular white arborio rice, spelt has substantially more protein and dietary fibre. It’s also rich in minerals, particularly manganese, iron and zinc and is considered one of the most potent sources of niacin.
Nonetheless, spelt is close relative to wheat and has a high gluten content. It’s therefore not a suitable grain for those with celiac disease or gluten sensitivity. To make this risotto gluten-free, swap the spelt for two cups of raw buckwheat groats, another heart-healthy yet entirely gluten-free grain that’s also relatively high in fibre and niacin.
The real hero of this dish, however, is our Almo Spinach and Mint Pesto, which brings out the deep earthy flavours of the risotto and is so quick and easy to make. We’ve cooked the risotto in a cast iron casserole from Le Creuset to reduce the transmission of harmful chemicals and keep the dish as healthy and wholesome as possible.
Tip: Add the pea puree just before serving to retain that vibrant green colour!