Spelt Risotto with Butternut Squash
The combination of butternut squash and sage is a match made in heaven and gives this risotto an autumnal twist. Using the ancient grain spelt instead of rice adds a nutty flavour to this hearty Italian comfort food. Indulgent enough for entertaining but easy enough for weeknights.
Preparation time: 15 minutes
Cooking time: 30 minutes
- 3 tbsp Filippo Berio Classico Olive Oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 350g peeled butternut squash, cut into 1cm cubes
- 250g pearled spelt, rinsed
- 800ml hot vegetable stock
- 400g can cannellini beans, drained and rinsed
- 100g shredded Cavolo nero
- 12 sage leaves
- 4 tbsp nutritional yeast flakes
- 2 tbsp vegan milk
- Salt and freshly ground black pepper
- Filippo Berio Extra Virgin Olive oil, for drizzling
- Heat 2 tbsp of the Filippo Berio Classico Olive Oil in a saucepan, over a medium heat, cook the onion and garlic for 2-3 minutes until softened. Add the butternut squash and cook for a further 3-4 minutes, until starting to brown.
- Stir in the spelt and cook for 1 minute until the grains are coated in the onion mixture.
- Pour in the 100ml of the stock and cook for 2-3 minutes until absorbed. Gradually add the hot stock, 125ml at a time, stirring constantly, until most of the liquid has been absorbed, for about 15 minutes.
- Stir in the beans and cabbage and cook for a further 4-5 minutes, adding the remaining stock if necessary, or until all the stock has been absorbed and the spelt is tender, but still firm.
- Meanwhile fry the sage in the remaining oil until crisp. Stir the nutritional yeast and milk into the risotto. Serve in bowls, topped with the crispy sage leaves, freshly ground black pepper and a good drizzle of Filippo Berio Extra Virgin Olive Oil.