Pearl Spelt Risotto with pumpkin and chestnuts
The perfect recipe for cool fall evenings
Ingredients
- 1 small hokkaido pumpkin
- 200 g pearl spelt
- 1 l bouillon
- 50 g chestnuts
- 1 pc. leek
- 1 garlic clove
- 1 red onion
- chili
- olive oil
- salt and pepper
- sugar
- maple syrup
- white wine
- barley miso
Instructions
Braise 1/2 pumpkin before
- Braise half a Hokkaido pumpkin (without seeds) in the oven at 160° for 30-45 minutes.Then let the pumpkin cool and peel off the skin. Then process the pumpkin into puree and season with salt, pepper and maple syrup.
Chestnuts
- Caramelize chestnuts in sugar. Then put on the side.
Further preparation
- Cut the other half of the pumpkin into cubes and the leek into rings. Then fry in a pan and season with salt, pepper, sugar and a little broth. Finely dice the onion and grate the garlic. Sauté everything together with some chopped chili in olive oil. Then add the pearl spelt. This must be lightly sweated and deglazed with white wine. Gradually add the broth. The risotto is ready when it is cooked soft. Finally, refine with barley miso. Arrange everything nicely and you're done! Enjoy your meal!