Green PureSpelt kernotto (PureSpelt risotto)
to serve 4
1 onion, finely chopped
2 garlic cloves, pressed
Butter for sautéing
250 g of PureSpelt kernotto (PureSpelt risotto)
1 dl of white wine or vegetable stock
Approx. 7 dl of vegetable stock
100 g of tender spinach leaves
1 handful of mixed herbs, e.g. thyme, basil and chervil
1 dl of cream
100 g of crème fraiche and herbs for decoration
Sauté the onion and the garlic in the butter. Add the PureSpelt kernotto and sauté briefly. Deglaze the mixture using the wine or vegetable stock, allow to boil briefly. Add the 7 dl of vegetable stock, bring to the boil and then allow to simmer on a low heat while stirring frequently for 25-30 minutes. Turn off the heat and leave to continue to swell.
Puree the spinach leaves, herbs and cream in a mixer and stir into the PureSpelt kernotto. Reheat the kernotto and then ladle into preheated bowls. Top with a portion of crème fraiche, decorate with herbs and serve immediately.
Serve together with steamed spinach leaves according to taste. Alternatively serve topped with slices of steamed smoked trout. Sprinkle with grated cheese according to taste.
IG Dinkel, Judith Gmür-Stalder