Cavolo Nero, Spelt and Borlotti Bean Risotto

22/04/2020

Pearled spelt works in the same way as rice risotto but has a lovely nutty flavour and a more robust texture. It pairs brilliantly with tangy bitter cavolo nero and protein-rich borlotti beans in this hearty main dish.

Serves: 4

Prepare: 15 minutes

Cook: 45 minutes

Ingredients:

  • 300g cavolo nero, central ribs torn out
  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g pearled spelt
  • 175ml dry white wine
  • 800ml vegetable stock
  • 400g borlotti beans, drained
  • 50g finely grated parmesan cheese
  • 15g unsalted butter
  • squeeze lemon juice

1. Shred the cavolo nero leaves as finely as possible and set aside. Put the oil in a medium saucepan, then set over a low-medium heat. Add the onion with a little salt; cook gently for 7 minutes, stirring until soft and translucent. Add the garlic and cook for 1 minute, then stir the spelt.

2. Next, turn the heat up slightly and add the wine stirring until it has almost evaporated. Add the stock and cover. Simmer gently for 25-30 minutes stirring now and then. The spelt should be tender but not mushy, and a little liquid should remain.

3. Uncover the pan, add the cavolo nero and borlotti beans and cook, stirring for 5 minutes. Remove from the heat; add 2 tbsp grated cheese and the butter. Cover and set aside for 2 minutes. Season, add the lemon juice, stir well and divide between warm serving bowls. Serve scattered with the remaining cheese.

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