Springtime Asparagus Speltotto

Springtime speltotto with asparagus, basil, pistachio and Grana Padano Riserva

Springtime asparagus speltotto

I love the vibrancy of this asparagus speltotto dish. The lively green always brings a smile to the table as does the fresh and bright asparagus - a true nod to spring.

I am thrilled to be continuing my partnership with Grana Padano as part of their Tastemaker programme and am excited to be kicking off the partnership with this springtime “speltotto” dish. I call it “speltotto” as it is very similar to a risotto (rice) or orzotto (barley risotto).

Spelt (or Farro as it is known in Italy) is an ancient grain with a delicious nutty flavour. It makes for a fantastic twist on a traditional risotto and is the perfect match for the subtle, grassy sweetness of British asparagus, which is in season at the moment. The white wine brings copious amounts of flavour to this dish as does the maturity of the Grana Padano Riserva.

Grana Padano is a delicious hard cheese that originates from the Po River Valley region in Northern Italy. It has a beautiful crumbly texture and its popularity has made it the best-selling PDO (protected designation of origin) cheese in the world!  It is one of my favourite ingredients to work with and you can find more of my recipes using it here. Aged for over 20 months and are marked with signature fire-branding, Grana Padano Riserva has a pronounced and slightly rich taste which brings a beautiful depth of flavour to this speltotto dish...

Ingredients

| Serves 4 |

  • Olive oil

  • 1 bunch of asparagus

  • 1 large shallot, finely chopped

  • 250g pearled spelt

  • 2 large glasses of white wine

  • 800ml-1litre chicken or vegetable stock

  • 120g shelled pistachios, chopped

  • 2 large handfuls of spinach leaves

  • 2 garlic cloves, peeled and roughly chopped

  • 1 large bunch basil

  • Zest and juice of one lemon

  • A good pinch of salt

  • 100g Grana Padano Riserva, finely grated

  • 50g butter  

To serve:

  • Pistachios, roughly chopped

  • Grana Padano Riserva shavings

  • Lemon zest

Method

  • Blanch the asparagus for just two minutes, drain and refresh in cold water. Separate the floret from the asparagus stem by chopping roughly an inch from the top and finely slice the stems. Set aside.

  • Heat a good glug of olive oil in a large pan. Add the chopped shallots and cook gently for about five minutes.

  • Stir in the pearled spelt and cook for a further minute. Then add the wine and allow it to be absorbed before slowly adding the stock, one ladle at a time. Stir the speltotto every so often and only add more stock once the liquid has nearly been absorbed. Check after 35 mins. The spelt grains should be plump and cooked through with a little bite.

  • As your grains cook, place 100g of chopped pistachios and one large handful of spinach into a food processor. Add the basil, chopped garlic, lemon zest and juice, a good pinch of salt and 4 tbsp olive oil. Pulse until you have a vibrant green paste.

  • Once the spelt has cooked, add the pistachio basil paste, another large handful of spinach, the finely grated Grana Padano Riserva and butter to the pan. Stir to combine before adding the chopped asparagus. Taste to season.

  • Serve the speltotto with a drizzle of olive oil, chopped pistachios, more lemon zest and a generous grating of Grana Padano Riserva.

 For more asparagus recipes try this Asparagus With Champagne Butter Sauce or this Shaved Asparagus Salad.

Mains, Vegetarian, Dinner PartyAlexandra Dudleyspelt, pistachio, risotto, asparagusComment