Winter Squash, Kale and Spelt Berry Risotto
This risotto captures some favorite autumnal flavors: creamy squash, softened green kale and toasted spelt berries. Add some cheddar and apples on top. Read the full instructions for a shortcut, and leave your notes if you come up with any other variations!
Pre-soak your spelt berries in cold, clean water for a few hours or overnight. Rinse and drain. Bring the spelt berries and 1.5 cups of stock or water to a boil. Reduce to a simmer, and cook till almost done but still chewy- about 30-45 minutes.
While the spelt berries are cooking, peel and cube your squash into roughly 1-1.5" cubes. They don't need to be perfect, just mostly uniform so they cook evenly. You'll need about 2 cups total.
Bring the remaining 1.5 cups stock to boil in a pot on the stovetop. Add the squash, cover, and soften about 10 minutes, or till easily pierced with a knife. Transfer to a blender (or use an immersion blender) and puree completely.
Begin to pour in the the squash-stock into the spelt berries over low heat, about 1/2 cup at a time. Cover after you've stirred so it absorbs. Keep going until it's all used up.
When the spelt berries have almost absorbed all the squash-stock, cover and turn off the heat for 5 minutes. Chop up the kale, uncover the pot, and stir it in along with the salt and the wine or vinegar. Cover again for a few minutes to allow the kale to soften. Taste and adjust seasoning. Serve as is, or add some thinly sliced apple and grated cheddar.
Ingredients
Directions
Pre-soak your spelt berries in cold, clean water for a few hours or overnight. Rinse and drain. Bring the spelt berries and 1.5 cups of stock or water to a boil. Reduce to a simmer, and cook till almost done but still chewy- about 30-45 minutes.
While the spelt berries are cooking, peel and cube your squash into roughly 1-1.5" cubes. They don't need to be perfect, just mostly uniform so they cook evenly. You'll need about 2 cups total.
Bring the remaining 1.5 cups stock to boil in a pot on the stovetop. Add the squash, cover, and soften about 10 minutes, or till easily pierced with a knife. Transfer to a blender (or use an immersion blender) and puree completely.
Begin to pour in the the squash-stock into the spelt berries over low heat, about 1/2 cup at a time. Cover after you've stirred so it absorbs. Keep going until it's all used up.
When the spelt berries have almost absorbed all the squash-stock, cover and turn off the heat for 5 minutes. Chop up the kale, uncover the pot, and stir it in along with the salt and the wine or vinegar. Cover again for a few minutes to allow the kale to soften. Taste and adjust seasoning. Serve as is, or add some thinly sliced apple and grated cheddar.
This looks amazing. I can’t wait to make it! It uses all my favorite foods in one dish!