Written by Hayley in Gluten Free

I am a big fan of risotto however sometimes I find it can be a bit stodgy. Spelt gives it a slightly more textured and nutty flavour. I recommend mixing the goats cheese into the hot risotto mixture when you eat it, it will melt and taste beautiful.


Serves 2

1 tsp coconut oil
100g pearled spelt
1 clove of garlic crushed
100g cooked beetroot
3 big handfuls of spinach leaves
500ml chicken stock
100g goats cheese


  1. Heat the oil in a non-stick pan and when hot add the garlic, stirring to avoid burning.
  2. Then add the spelt and beetroot to the pan and stir so that it has a light coating of oil.
  3. Add part of the stock, just enough to cover the ingredients in the pan. Stir and bring to the boil.
  4. Reduce the heat and occasionally stir the spelt, keep adding the stock in small quantities. The spelt will take about 30 minutes to cook.
  5. When the spelt is almost cooked, add in the spinach leaves and stir well.
  6. Once the spelt is cooked, serve on plates and top with half a piece of goats cheese.

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