Winter Squash, Kale and Spelt Berry Risotto

By September 13, 2016

This risotto captures some favorite autumnal flavors: creamy squash, softened green kale and toasted spelt berries. Add some cheddar and apples on top. Read the full instructions for a shortcut, and leave your notes if you come up with any other variations!

 2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri)
 3 total cups stock
 1 cup spelt berries, pre-soaked (a few hours or overnight)
 2-3 tbsp white wine or vinegar
 1/2 tsp salt
 a few handfuls curly green kale, washed and torn to bite-sized pieces
 Optional garnish: shredded cheddar cheese, thinly sliced apples, toasted pecan or walnut pieces
1

Pre-soak your spelt berries in cold, clean water for a few hours or overnight. Rinse and drain. Bring the spelt berries and 1.5 cups of stock or water to a boil. Reduce to a simmer, and cook till almost done but still chewy- about 30-45 minutes.

2

While the spelt berries are cooking, peel and cube your squash into roughly 1-1.5" cubes. They don't need to be perfect, just mostly uniform so they cook evenly. You'll need about 2 cups total.

3

Bring the remaining 1.5 cups stock to boil in a pot on the stovetop. Add the squash, cover, and soften about 10 minutes, or till easily pierced with a knife. Transfer to a blender (or use an immersion blender) and puree completely.

4

Begin to pour in the the squash-stock into the spelt berries over low heat, about 1/2 cup at a time. Cover after you've stirred so it absorbs. Keep going until it's all used up.

5

When the spelt berries have almost absorbed all the squash-stock, cover and turn off the heat for 5 minutes. Chop up the kale, uncover the pot, and stir it in along with the salt and the wine or vinegar. Cover again for a few minutes to allow the kale to soften. Taste and adjust seasoning. Serve as is, or add some thinly sliced apple and grated cheddar.

Ingredients

 2 cups peeled and cubed winter squash (butternut, kabocha, acorn, hubbard, kuri kuri)
 3 total cups stock
 1 cup spelt berries, pre-soaked (a few hours or overnight)
 2-3 tbsp white wine or vinegar
 1/2 tsp salt
 a few handfuls curly green kale, washed and torn to bite-sized pieces
 Optional garnish: shredded cheddar cheese, thinly sliced apples, toasted pecan or walnut pieces

Directions

1

Pre-soak your spelt berries in cold, clean water for a few hours or overnight. Rinse and drain. Bring the spelt berries and 1.5 cups of stock or water to a boil. Reduce to a simmer, and cook till almost done but still chewy- about 30-45 minutes.

2

While the spelt berries are cooking, peel and cube your squash into roughly 1-1.5" cubes. They don't need to be perfect, just mostly uniform so they cook evenly. You'll need about 2 cups total.

3

Bring the remaining 1.5 cups stock to boil in a pot on the stovetop. Add the squash, cover, and soften about 10 minutes, or till easily pierced with a knife. Transfer to a blender (or use an immersion blender) and puree completely.

4

Begin to pour in the the squash-stock into the spelt berries over low heat, about 1/2 cup at a time. Cover after you've stirred so it absorbs. Keep going until it's all used up.

5

When the spelt berries have almost absorbed all the squash-stock, cover and turn off the heat for 5 minutes. Chop up the kale, uncover the pot, and stir it in along with the salt and the wine or vinegar. Cover again for a few minutes to allow the kale to soften. Taste and adjust seasoning. Serve as is, or add some thinly sliced apple and grated cheddar.

Winter Squash, Kale and Spelt Berry Risotto

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