A Celebration of Fall on Your Plate: Pumpkin Spelt Risotto

October 11, 2015

Happy Sunday dear friends!

I’d like to be completely honest with you and start by saying that fall is not my favorite season of the year. I’m not going stand here and lie to your face, or actually to my computer that publishes in the internet and you that you eventually read, and say that I love fall and how it’s incredible when the weather starts getting colder and the leaves are falling, bla, bla, bla… Nope, not my cup of tea. I’m a summer person. I love summer, I love the beach, I love sandals! My second favorite season would be spring, with all the flowers blooming and the joy in the air that summer is just around the corner.

You might be asking yourself: then why celebrated fall??? Well, why not?! I like celebrating life so if it’s fall time, then get out your pumpkin spice and spice ‘yoself! (yes, I am one of those people who love everything pumpkin spice, my cousin Kevin is always making fun of me for that). If you don’t know what pumpkin spice is, google it, go to your next Starbucks or call me and we can arrange a pumpkin spice tasting. 🙂

Anyways…this recipe doesn’t have pumpkin spice in it though. It does have pumpkin and cranberries, which are two things that actually make me look forward to fall (just a little bit). To change things up a bit and make the recipe more healthy, I decided to use spelt instead of rice. Technically this would be a speltotto. or farrotto in italian, but that just sounds weird. So, we’ll stick with Spelt Risotto.

I think this would be something amazing to serve on Thanksgiving, if you are one to celebrate that holiday. This is fantastic for a weekend lunch.

Buon appetito!

Pumpkin Spelt Risotto
Serves 2
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 200 g spelt
  2. 250 g pumpkin (about 1/3 of a small pumpkin), in small chunks and boiled for about 10 min
  3. 100 ml white wine
  4. 1 L vegetable broth
  5. 2 heads of garlic
  6. 1 shallot
  7. olive oil
  8. salt to taste
  9. pistachios and dried cranberries for garnish
  1. Clean the spelt grains and set aside
  2. Heat the vegetable stock in a small pan and leave it simmering under very low heat during the whole cooking time.
  3. Heat the olive oil, add the garlic and onions and saute very slowly for a couple of minutes without coloring.
  4. When the shallot and garlic are softened, add the spelt and turn up the heat. Stir it for 1 minute.
  5. Add the white wine and stir until it is completely absorbed. Any harsh alcohol flavors will evaporate and leave the spelt with a wonderful essence.
  6. Once the wine has cooked into the spelt, add your first ladle of vegetable stock and a good pinch of salt. Turn down the heat to a simmer so the spelt doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next. This will take around 20-25 minutes. Continue adding stock until the spelt is soft but with a slight bite.
  7. Process the cooked pumpkin with a blender or food processor. I used my Nutri Bullet, which also worked great.
  8. Add the pumpkin to the spelt and mix.
  9. Garnish with pistachios and dried cranberries.
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