Spelt Risotto with Roasted Butternut Squash

Spelt Risotto with Roasted Butternut Squash

My dinner options for Wednesday were very slim. I had already used the “egg” option on Tuesday night with Mini Goat Cheese, Bacon and Leek Quiches. I was contemplating the grilled cheese cop-out since I need to be out the door and on the ice for 7pm.

This box of Spelt grains in my cupboard was calling to me for sometime. I have never cooked Spelt or even made a Spelt Risotto. I did know that the grains could be cooked in the same method of risotto.

I had all the ingredients for a risotto and decided to tackle it in the short time frame.

I love cooking Risotto. And I think I have pretty much mastered the process. 😉 Risotto is a great change-up from rice or pasta.

I found that the Spelt grains were much more forgiving than Arborio rice. I could actually walk away from the stove which is something you shouldn’t do. And I used a little more stock than when I cook a regular risotto. I tasted the texture of the spelt  a lot through the last part of the cooking process.

If I had planned better I would have used sage instead of the herbs listed in the recipe below; it tasted fantastic with that combination. It was a hit with the family. And an awesome vegetarian option especially since it is high in protein.

I recently hosted a birthday dinner for my friend Emma. The Menu’s theme for the Dinner Party was Spring even though the weather was NOT. I made an awesome Risotto with Roasted Shrimp, Peas and Edamame.

Birthday Dinner Pictures below:

Appetizer: Marinated Salmon Rollup

Appetizer: Marinated Salmon Roll-up

Appetizer: Brie, Figs and Pear

Appetizer: Brie, Figs and Pear

Asparagus Salad

Asparagus Salad

Risotto with Shrimp, Peas, and Edamame

Risotto with Shrimp, Peas, and Edamame

Dessert: Homemade Lemon Sorbet with Maple Syrup Blueberries

Dessert: Homemade Lemon Sorbet with Maple Syrup Blueberries

Always check out my Instagram @the5oclockrush  to see my daily dinners photos.

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