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Pumpkin speltotto with sage

January 19 2015 The Everyday Vegetarian UK 

Spelt has become quite fashionable. It is probably helpful that the man leading the charge in spelt farming is non other than Roger Saul, the man behind the Mulberry brand. I got a pack of spelt from the wonderful Suma and had a go at making speltotto (risotto using spelt instead of rice) and it worked really well. This recipe is for the suma blogger’s network. For more recipes from vegetarian bloggers, have a look here. Ingredients (serves 4) 300g pumpkin peeled and cubed 2 cloves of garlic 1 white onion Olive oil Handful fresh sage 300g spelt 700ml vegetable stock Salt and pepper Vegetarian parmesan (to serve – optional) Method Start by finely slicing the onion and frying in plenty of oil in a high sided pan. Once the onion has cooked through, add the garlic and fry for a further few minutes before adding the spelt and cubed pumpkin. Season well. Slowly add the vegetable stock. Once you’ve added it all, pop the lid on but keep checking it as the spelt can easily stick to the bottom. The spelt will take a good 20 – 25 minutes to cook. Just before you are ready to serve, finely slice the fresh sage and add it to the speltotto. If you have time, fry a few sage leaves in some oil so they are crispy as a garnish. Serve with a grating of vegetarian parmesan.


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