Goats Cheese and Asparagus ‘Speltotto’

Using steamed pearled spelt instead of rice for this modern twist on a classic risotto gives the dish a fragrant, nutty taste which works perfectly alongside the smooth goats cheese. As steam is able to transfer heat to ingredients much quicker than boiling water, steaming the spelt in our steam oven means it can be cooked more efficiently, whilst retaining its natural texture and flavour

INGREDIENTS

Serves 4

200g pearled spelt

2 large shallots, finely chopped

2 cloves of garlic, finely chopped

1 litre hot vegetable stock

25g butter

2tbsp rapeseed oil

150g hard goats cheese

100g fine asparagus spears

1 lemon, zest and juice

Salt and pepper

  1. Place the spelt in a solid steam container along with the shallots and garlic. Pour over stock until the spelt is covered by about 1cm of stock. Place the spelt in the steam oven and steam at 100°C for 25 minutes.

  2. Once the spelt is cooked, place the asparagus on a perforated steam tray and steam at 90°C for 3 minutes.

  3. Meanwhile, heat the butter and oil in a saucepan. Add the spelt and stir well. Gradually add stock until the spelt begins to resemble the consistency of a risotto.

  4. Grate in two thirds of the cheese and the lemon zest and juice.

  5. When the asparagus is cooked, chop two thirds of the spears into bite sized pieces and stir through the spelt. Season to taste.

  6. Transfer to warmed bowls and top with the remaining asparagus spears and shavings of the goats cheese.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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