River Cottage

A nutty spelt risotto straight from the kitchens on River Cottage Veg

Serves 4

• 1 tbsp olive oil
• 40g butter
• 1 large onion, finely chopped
• 800ml stock or water
• 200g spelt or risotto rice
• 100ml dry white wine
• Few strands of English saffron, infused in a tea cup of hot water
• Hard goat's cheese, parmesan or pecorino, grated
• Vine tomatoes
• Juice of ½ lemon

1. Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion, season (this will help soften the onions) and gently fry for 8-10 minutes until soft.

2. Meanwhile bring the stock up to the boil then reduce the heat to a simmer. Stir the spelt or rice into the onion and fry for a minute or two. Add the wine and let that be absorbed into the spelt or rice.

3. Then add the saffron infused water. Allow that to be completely absorbed too, then add the stock a ladle at a time waiting until it has been absorbed until you add the next. Make sure the risotto is simmering and keep stirring all the while. Keep adding stock until the rice or spelt is cooked but retains a little bite (al dente).

4. Leave to rest while you place the vine tomatoes into a hot oven. You want them just to blister. Once they blacken a little remove them from the oven.

5. Grate a little cheese on to the rice, add the remaining butter and squeeze in the lemon juice. Give it a final stir, check the seasoning and divide the speltotto between 4 warmed bowls. Grate on a little more cheese then place the tomatoes on top and serve.