PureSpelt vegetable kernotto (PureSpelt risotto)
to serve 4
1 onion, finely chopped
1 garlic clove, pressed
Butter for sautéing
400 g of mixed vegetables, e.g. carrots, yellow (palitinate) carrots, parsnips or cellery and leak, finely diced
250 g of PureSpelt kernotto
1 dl of white wine or vegetable stock
Approx. 7 dl of vegetable stock
1 dl of cream
2-3 tablespoons of thyme or parsley, finely chopped
100 g of grated Gruyere cheese according to taste
Herbs to garnish
Sauté the onion and the garlic in the butter. Add the diced vegetables and continue to sauté. 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 20-25 minutes until al dente. Turn off the heat and allow to stand for a short time.
Immediately before serving, add the cream and the herbs, season and serve together with grated cheese according to taste.
Instead of butter, first fry 100 g of diced bacon, remove the bacon. Saute the onion and garlic in the bacon fat, complete the recipe as described above. Shortly before serving stir the diced bacon into the kernotto mixture. The kernotto can be given an Asian aroma by adding 2 to 3 tablespoons of curry paste when sautéing the mixed vegetables (e.g. carrots, celery sticks, bamboo shoots and red peppers. Serve according to personal taste together with fried chicken cubes, shrimps or fish. Shortly before serving, grate in the peel of an organically grown lemon. Dependent on personal taste, instead of cream use coconut milk or almond milk. Use oil instead of butter for sauteing.
IG Dinkel, Judith Gmür-Stalder