*vegan
For risotto, I have always thought only of the typical Italian variety with rice, mushrooms and Parmesan, but never because you can prepare it from other ingredients. In addition, I have to admit, I never really risotto to have dared, I've never ordered it in an Italian restaurant, nor have I done it myself. It just tastes so good.
In a risotto, risotto rice and onions are first steamed in oil or butter, quenched with broth and cooked until the dish has reached a semi-creamy consistency. Depending on the recipe, white wine, Parmesan, mushrooms and other ingredients are added.
In my recipe, the rice is replaced by greens - the grain of the spelled. This is much more intense in its taste than rice and remains wonderfully firm. Perfect for a good risotto. He also has a higher proportion of vitamins, minerals and protein - what makes the original grain for real superfood! Since I did not use Parmesan for this recipe, I had to put more flavor into my green-core risotto in other ways - and since it's just so nice to change the seasons, I chose rosemary and lemon. Both provide an intense taste and harmonize perfectly with the rest of the ingredients. Of course, the berry of the season could not be missing here, and with its tart-sour taste it provides a perfect balance to the caramelized parsnip, onion and pear. Although the whole thing takes about 2 hours to complete, believe me I would spend whole days in the kitchen for this recipe. Try it out!
INGREDIENTS FOR 2 PERSONS:
For the risotto:
3-4 tablespoons walnut oil
160g green spelt
1 red onion
2 cloves of garlic
250ml Chardonnay
500ml vegetable broth
2 bay leaves
2 sprigs of rosemary
Juice of half a lemon & zest
Salt/Pepper
For the caramelized vegetables / fruits:
4 little parsnips
2 red onions (or shallots)
1 pear
3 tablespoons walnut oil
1-2 tablespoons of maple syrup
2 star anise
flaked almonds
For the blackberry anise puree:
2 handfuls of blackberries (also frozen)
2 star anise
2 cardamom pods
5 tbsp water
2 tablespoons chardonnay
Pepper salt
Pinch of brown sugar
PREPARATION (ABOUT 2 HOURS):
For the risotto:
- Chop the onion and garlic and clean the green spelt under cold water.
- Put the walnut oil in a saucepan and sauté the greens, onion and garlic with the bay leaves and rosemary.
- Remove the rosemary, then deglaze everything with the Chardonnay and fill up with the vegetable broth.
- Simmer for 2 hours at low heat. Stirring occasionally.
- If the water evaporates before the time has elapsed, add a little more.
- Add lemon zest and juice to the risotto 30 minutes before the end of the cooking time.
- Season with salt and pepper
For the caramelized vegetables / fruits: - Meanwhile peel parsnips and cut in half. Halve the onions and cut the pear into 1cm wide slices.
- In a grill pan (also possible in a normal pan), heat the walnut oil with star anise and fry the parsnip, pear and the onions on the cut side. After about 4 minutes, add the maple syrup and caramelize everything.
- Do not put almonds in the pans until the vegetables / fruits are caramelized. Also caramelize for about 1 minute until golden brown.
For the blackberry anise puree:
- Clean blackberries, cut in half and simmer for about 10 minutes with the remaining ingredients.
- Purée the mass with a blender and simmer for about 2 minutes.
- Do everything as you like.
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