Spelt risotto for honey hockkaido

Name: Spelt risotto for honey hockkaido
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Spelt (pre-cooked); 100 g Frozen spinach; 2 Onions; 1 Garlic clove; 4 TABLESPOONS Olive oil; 3 TABLESPOONS light balsamic vinegar; 1 litre hot vegetable stock; 1/2 Hokkaido Pumpkin; 1 TABLESPOON liquid honey; 1 TABLESPOON Soy sauce; 1 Lime; 7-10 Tbsp salt, pepper, sugar; 75 g Parmesan; baking paper; 7-10 Tbsp Thyme

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Pumpkin out of the oven, in the pot simmers at low heat comfortably creamy "Disotto". Only towards the end may spinach be added - because of the vitamins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Spelt (pre-cooked)
100 g Frozen spinach
2 Onions
1 Garlic clove
4 TABLESPOONS Olive oil
3 TABLESPOONS light balsamic vinegar
1 litre hot vegetable stock
1/2 Hokkaido Pumpkin
1 TABLESPOON liquid honey
1 TABLESPOON Soy sauce
1 Lime
7-10 Tbsp salt, pepper, sugar
75 g Parmesan
baking paper
7-10 Tbsp Thyme

Directions

1
Defrost the spinach for the risotto. Peel onions and garlic and dice finely. Heat 2 tablespoons of oil in a wide saucepan. Sauté onions and garlic until translucent, add spelt and steam for about 2 minutes. Deglaze with vinegar and pour on so much hot broth until the spelt is covered. Simmer open at low to medium heat for about 40 minutes, adding a little stock and stirring again and again. Stir the spinach into the risotto and heat up.
2
Preheat the oven for the pumpkin (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash pumpkin, halve, core and cut into thin slices. Mix 2 tbsp. oil, honey, soy sauce, lime juice and a little salt. Spread the pumpkin on a baking tray lined with baking paper and mix with the marinade. Cook in a hot oven for about 25 minutes.
3
Slice the cheese finely and stir a good half into the risotto. Season with salt, pepper and sugar. Arrange risotto and pumpkin on plates. Sprinkle with the rest of the cheese and, if you like, some thyme.