Intermediate
Ingredients - for 4 servings -
- 250 g spelt
- 8 thin slices of pancetta
- 100 g frozen onion
- 1.2 L vegetable broth
- 15 cl dry white wine
- 100 g peas
- 1 preserved lemon
- 3 tbsp. Darégal frozen basil
- 1 tbsp Darégal frozen garlic
- 50 g grated Parmesan
- 30 g butter
- 3 cl olive oil
- Salt, freshly ground pepper
The Darégal ingredients you need:
Preparation
- Prepare the pancetta crisps: Preheat the oven to 180°C. On a baking sheet, arrange the pancetta slices between two sheets of parchment paper. Bake for 10 to 12 minutes until crispy. Set aside on absorbent paper.
- Prepare the risotto: In a large sauté pan, heat the olive oil, add the onion and garlic, and sauté for 2 to 3 minutes until softened. Add the spelt, stir to coat the grains. Deglaze with the white wine, and let it reduce almost completely. Add the hot broth ladle by ladle, stirring regularly, as you would for a classic risotto. Cook for about 35 to 40 minutes until the spelt is tender but still slightly firm. 5 minutes before the end, add the green peas and preserved lemon. Remove from heat, stir in the butter, Parmesan, and frozen basil. Stir vigorously for a creamy texture. Adjust seasoning.
- Serve: Serve the risotto in shallow bowls, place the pancetta crisps on top, and garnish with basil and lemon zest.
Enjoy your meal!
Chef's Tip!
Take your small herb box from the freezer, sprinkle it over your recipe as a finishing touch, and immediately return it to the freezer!
