Risotto of small spelt, autumn vegetables & Banon goat’s cheese

Crédits photos : C’est Ma Food.
Photo credits: C’est Ma Food.

What would you say to a recipe that is as enveloping as a cashmere shawl? A warm and cosy moment of pure pleasure for the taste buds… Simple yet delicious, it opens up new possibilities for cooking with small spelt. The butternut, carrots, and toasted chestnuts give this risotto autumnal colour and a well-rounded generosity. While the herby notes of the celery and parsley contrast with the mild flavours, the strong character of the Banon goat’s cheese sets them off to perfection.

Powerful, that is the main characteristic required of the wine chosen to accompany this dish. A dry A.O.C. Rasteau red, with a nose of near-wild aromas, will do the trick. On the palate, its peppery and grilled notes interact with those of dark-fleshed fruits, and its confidence offsets the suaveness of the risotto. This structured wine with silky smooth tannins has great persistence. The subtle hazelnut flavours of the small spelt are delicately expressed in this dish with undertones of the Alps of Haute Provence. This pairing will work its charms right down to the last mouthful

Soaking time: 2h to 1 night / Preparation time: 30 min / Cooking time: 35-45 min / Serves 4

Ingredients :

  • 350g small spelt
  • 500-600ml of water
  • 1 chicken stock cube
  • 4 shallots
  • 1 stick of celery
  • 2 cloves of garlic
  • 500g butternut squash
  • 2 carrots
  • 4 tbsp of oil
  • 1 sprig of thyme
  • 1 bay leaf
  • 300ml dry white wine
  • 2 tbsp of organic crème fraîche
  • 1/2 a Banon goat’s cheese
  • 15 steamed or vacuum-packed chestnuts
  • 30g of mature goat’s cheese tomme
  • 5 sprigs of parsley
  • Flower of salt
  • Black pepper

Preparation :

  1. Soak the spelt for at least 2 hours or all night. Rinse and drain it.
  2. Boil the water with the stock cube. Keep hot.
  3. Chop the shallots and celery.
  4. Crush the garlic.
  5. Dice the squash and carrots.
  6. Fry the shallots and garlic in the oil.
  7. Add the small spelt, vegetables, bay leaf and thyme. Fry for around 5 minutes until golden.
  8. Pour in the white wine and leave to evaporate.
  9. Add the stock to cover the ingredients. Leave to simmer. Add more stock when the liquid is absorbed, stirring regularly.
  10. When the stock has evaporated and the small spelt is cooked, add the cream and the Banon goat’s cheese cut into small chunks.
  11. Break the chestnuts into pieces and toast them in a dry pan for around 5 minutes. Add them to the risotto and mix well.
  12. Serve a helping of risotto onto each plate, top with some flakes of the mature goat’s cheese tomme, a sprinkling of chopped parsley, ground black pepper and flower of salt. Enjoy piping hot!

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Photo credits: Anne Faubeau for C’est Ma Food.

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