| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 12g | 3g | 46g |
| sugars | fibre | protein | salt |
| 5g | 8g | 13g | 0.7g |
Why I Love German Spelt Risotto with Roasted Asparagus
The first time I made Spelt Risotto with Roasted Asparagus, it was as if the roots of my culinary journey had taken a batchelor leap across the Atlantic, nuzzling in the comforting embrace of Teutonic homeliness. It’s a recipe that combines the wholesome goodness of grains with the fresh vibrancy of seasoned vegetables, resulting in a dish that’s as delicious as it is nutritious. Unusual in the classic Southern or West African culinary landscape I am used to, this German recipe blends beautifully with the pulse of my Afro-Southern fusion kitchen.
The Layers of Flavor
It’s the layers of flavor that really make this recipe shine for me. The nuttiness of the spelt grain, the savor of the vegetable broth and white wine, the piquant whisper of garlic – it all comes together in a melody rendered harmonious with the velvety touch of Parmesan. The asparagus adds a green crunch, and a splash of lemon juice just lifts the whole dish, enlivening the palate.
As you might have guessed from my Afro-Southern background, I am no stranger to layered flavors. This recipe reminds me of soul food classics like jambalaya or Charleston red rice. They, too, materialize complex flavors through a symphony of ingredients, and the Spelt Risotto with Roasted Asparagus is no exception.
Inspiration and Pairings
The inspiration for this unique dish came from the work of Chef Andreas Caminada(andreascaminada.com), a Swiss maestro who dances between the boundaries of various European cuisines. His embrace of spelt within high gastronomy coaxed me to venture into the same.
Given the wholesome, mildly earthy characteristic of this risotto, it pairs absolutely brilliantly with a light, herbed chicken or a robustly spiced fish. Accompany it with a salad of peppery arugula and sweet beets, dressed with a tangy vinaigrette, and you’ve got a meal that will impress any guest at your table.
Ultimately, what I love about this Spelt Risotto with Roasted Asparagus is the ability to evoke comfort through something unusual – a dish that transcends the boundaries of my culinary upbringing and adds another delicious chapter to my gastronome story.
What You’ll Need
- 1 cup of spelt
- 4 cups of vegetable broth
- 1 cup of white wine
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely minced
- 1/2 cup of Parmesan cheese, grated
- Salt and pepper to taste
- 1 pound of asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons of lemon juice
Method
Step One
Start by preheating your oven to 400°F (200°C). Lay out the asparagus pieces on a baking sheet. Drizzle with a tablespoon of the olive oil, season with salt and pepper, and toss until well coated. Roast in the preheated oven for about 15-20 minutes, or until tender and slightly charred. Remember to turn them occasionally for even cooking.
Step Two
While the asparagus is roasting, place a large, deep pan over medium heat. Add the remaining tablespoon of olive oil, then add the chopped onion. Sauté until it’s translucent and soft, which should take about 5-7 minutes. Add in the minced garlic and continue to sauté for another minute until the garlic is fragrant.
Step Three
Next, add the spelt to the pan with the onions and garlic. Toast the spelt for about 2-3 minutes, frequently stirring to avoid it burning.
Step Four
Slowly pour in the white wine, stirring constantly. Once the wine has been fully absorbed by the spelt, start adding the vegetable broth. Add one cup at a time, stirring after each addition until the liquid is fully absorbed before adding the next.
Step Five
Continue this process of adding broth and stirring until the spelt is cooked – this should take around 30-40 minutes. You might not need all the broth, or you might need a bit more. The spelt should be al dente and the liquid should be creamy.
Step Six
Once the spelt is cooked, remove from heat. Stir in the grated Parmesan cheese until it’s melted and well combined with the spelt. Season with additional salt and pepper to taste.
Step Seven
Finally, stir in the roasted asparagus and the lemon juice, combining well. Serve the risotto while it’s warm, with extra Parmesan cheese on top if desired. Enjoy your healthy and delicious Spelt Risotto with Roasted Asparagus!
