Pecan Spelt Risotto
- ¼ Cup Pecan Pieces
- ¼ Cup (recipe below) Butternut Squash, roasted
- 1 Cup Spelt
- 2 Cups (recipe below) Pecan Milk
- 2 Tbsp. Butter
- 2 Tbsp. Parmesan, grated
- ¼ Cup Aged Fontina, grated
- 1 Cup Water
- 1 Cup Pecan Pieces
- 3 Cups Water
- 2 Cups Butternut Squash (peeled, seeded, ¾ inch diced)
- 2 Tbsp. Pecan Oil
- ½ tsp. Black Pepper
- 1 tsp. Salt
- ½ tsp. Cayenne Pepper
- 2 Tbsp. Honey
- ¼ tsp. Cinnamon
- ½ Cup Toasted Pecan Pieces
- Bring cheeses to room temperature.
- Toast Pecan Pieces in 350°F oven for 10-12 minutes until golden brown.
- Combine Roasted Squash and Pecans and set aside.
- Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered.
- Drain water from spelt.
- Combine all ingredients in a sauté pan until the risotto is hot and creamy.
- Soak Pecan Pieces in water for 24 hours.
- Blend in blender.
- Strain through very fine cheesecloth, and keep refrigerated
- Toss Butternut Squash in Pecan Oil with Salt and Pepper.
- Place on sheet pan, and roast at 350°F for 15-18 minutes until soft.
- Remove from oven and cool.
- Place Butternut Squash in mixing bowl.
- Add remaining ingredients and mix well.
Recipe by ILovePecans at https://ilovepecans.org/pecan-spelt-risotto/
3.5.3229