Home Recipes Pecan Spelt Risotto

Pecan Spelt Risotto

Spelt’s nutty flavor and firm bite create a hearty risotto base, which pairs beautifully with sautéed mushrooms and fresh spinach. American Pecans add a crunchy finishing touch.

Featuring American Pecans

Ingredients

30 g	pecan pieces
480 ml	Pecan Milk
60 g	Roasted Butternut Squash
190 g	spelt
2 tbsp	butter
2 tbsp	Parmesan, grated
25 g	aged fontina, grated
240 ml	water
	Pecan Milk
120 g	pecan pieces
720 ml	water
	Roasted Butternut Squash
300 g	butternut squash, peeled, seeded and diced
2 tbsp	pecan oil
1/2 tsp	black pepper
1 tsp	salt
1/2 tsp	cayenne pepper
2 tbsp	honey
1/3 tsp	cinnamon
60 g	toasted pecan pieces

Bring cheeses to room temperature.
Toast pecan pieces in 120°C oven for 10-12 minutes until golden brown.
Combine roasted squash and pecans and set aside.
Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered.
Drain water from spelt.
Combine all ingredients in a sauté pan until the risotto is hot and creamy.

Pecan Milk

Soak pecan pieces in water for 24 hours.
Blend in blender.
Strain through very fine cheesecloth, and keep refrigerated.

Roasted Butternut Squash

Toss butternut squash in pecan oil with salt and pepper.
Place on sheet pan, and roast at 120°C for 15-18 minutes until soft.
Remove from oven and cool.
Place butternut squash in mixing bowl.
Add remaining ingredients and mix well.

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Dessert

Pecan Spelt Risotto

Ingredients

Pecan Milk

Roasted Butternut Squash

Pecan Milk

Roasted Butternut Squash

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