Smoky tomato & garlic spelt risotto with crumbled vegan feta
Alcoholic beverages
Italian cuisine
In some unwritten chef rule book there exists the heinous concept that risotto can only be married to butternut squash or mushrooms. It’s not that I dislike either of these, but that I’m just crying out for some more original combination. This spelt risotto combines the deeply smoky flavor of paprika with the freshness of tomatoes, the sweetness of the onions, the astringency of the balsamic and lemon and the creaminess of the vegan cashew cheese. <br />I use spelt (or farro) instead of rice for numerous reasons: it has a lower GI, has a nuttier, more complex flavor, and has a far more interesting texture. It’s also a hundred times easier to cook well. Obviously, it isn’t strictly ‘risotto’, but the idea is similar.
Oct. 1, 2021, 11:50 a.m.
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