Cracked Spelt Risotto with Roasted Beets and Goat Cheese
A hearty whole grain twist on traditional risotto that combines nutty cracked spelt with sweet roasted beets and creamy goat cheese. This earthy, colorful dish offers a satisfying alternative to Arborio rice while maintaining the classic creamy texture through careful stirring and gradual broth addition. Perfect for fall dinners or vegetarian entertaining, the combination of caramelized beets and tangy goat cheese creates beautiful contrasts in both flavor and color. The spelt provides extra fiber and protein while the roasted beets add natural sweetness that balances the wine and herbs.
Ingredients
- 1 pound beets
- 3 tablespoon olive oil, divided
- ¼ teaspoon salt
- ¾ cup whole speltfarro1:1vegetariangluten-free-remove
nutty grain works well
- 2 cups low sodium vegetable broth
- 2 cups water
- 1 small onion, minced, roughly 6 ounces
- 2 cloves garlic, minced
- ½ cup white wine
- ¼ teaspoon pepper
- 1 ½ tablespoons fresh thyme, minced
- ½ tablespoon fresh sage, minced
- 2 ounces goat cheese
- parsley
Instructions
- 1
Preheat oven to 400°F
- 2
Wash and trim beets, cut into quarters then slice into 1/2 inch pieces
- 3
Transfer beets to roasting pan, drizzle with 1 tablespoon olive oil and sprinkle with salt
- 4
Toss beets until well coated and roast for 25 to 35 minutes until fork tender
- 5
Pour spelt into high speed blender and pulse 3 times in 2 second intervals to crack
- 6
Combine vegetable broth and water in small pot and bring to low simmer
- 7
Heat medium thick bottomed pan on medium heat, add 2 tablespoons olive oil and onions
- 8
Cook onions until translucent and fragrant, about 5 to 10 minutes
- 9
Add garlic, salt and pepper and cook 1 minute more
- 10
Pour cracked spelt into pan and stir well to coat with oil
- 11
Add white wine to deglaze the pan
- 12
Reduce heat to low and add 1 cup of broth mixture
- 13
Stir well and let grains absorb liquid
- 14
Continue adding broth mixture 1/4 cup at a time, stirring until spelt is tender, about 45 to 55 minutes
- 15
As you add the last broth, stir in minced herbs
- 16
When liquid is almost absorbed, mix in goat cheese until incorporated
- 17
Add roasted beets on top and serve with parsley sprinkle
Tips
Crack spelt just until broken but not floury - you want texture, not powder
Keep broth at a gentle simmer throughout cooking for best absorption
Stir frequently during the last 15 minutes to develop creaminess
Good to Know
refrigerate up to 3 days, add splash of broth when reheating
roast beets up to 2 days ahead, store covered in refrigerator
serve immediately while warm for best creamy texture
Common Mistakes
stir frequently to avoid sticking and ensure creaminess
keep broth warm to avoid cooling the risotto
add broth gradually to avoid mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular rice instead of spelt?
Yes, use Arborio rice with same liquid amounts but reduce cooking time to 18-20 minutes total.
What if I don't have a high speed blender?
Place spelt in food processor and pulse briefly, or use whole spelt with extra 10-15 minutes cooking time.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently with extra broth to restore creaminess.