Onion squash spelt risotto

Since a couple of months I've started preferring a pearled spelt risotto to a regular one. I'd like to think that the spelt variation is a bit healthier, and it has a wonderful nutty flavour, which goes perfectly with a variety of squashes. Here is my creation of the day, a spring coloured onion squash spelt risotto.

1 medium onion squash

2 peppers

1 large onion

3 garlic cloves

1tbsp olive oil

25g butter

1tbsp vegetable stock powder + 1l water + 1 garlic stock cube

2 cups pearled spelt

250ml white wine

1tbsp sage leaves

1tsp sea-buckthorn salt (regular salt will also do)

1tsp black pepper

50g cheddar

50g mozzarella

The making of a spelt risotto is pretty much the same as a regular risotto with arborio rice, but here is still a quick summary of the method.

Prepare a vegetable stock and warm it up. Peel and dice the squash, seeds need to be removed. Also chop the peppers, onion and garlic. Heat the olive oil in a large pan and cook the peppers, onion and garlic until soft. Add the butter and let it melt, and then add the pearled spelt. After a couple of minutes stirring, pour in the white wine and let it evaporate. Then just add a few ladles of the warm vegetable stock and let simmer under the lid at moderate heat. Keep stirring often, and make further vegetable stock additions. Do not let the pan go dry.

Once the spelt is cooked, season with sage, salt and pepper. Stir in the grated cheese and serve warm.

Enjoy!

Your VegHog