Looking for a comforting and satisfying meal to warm you up on these cold winter days?
Look no further because I have the perfect recipe for you!
It can be easy to fall into a lazy routine of quick bites and takeout when the days get shorter, and the weather gets colder.
But I recently sat down and brainstormed some ideas for delicious, comforting, and easy winter meals that will fill you up and put a smile on your face.
And a twist on the classic risotto was one dish that came to mind.
I know that risotto can be heavy on refined rice and butter. But I’ve found a way to make it healthier and just as satisfying.
Instead of the traditional Arborio rice, I’ve been experimenting with different grains like rye, barley, whole wheat, and spelling.
And the secret ingredient that makes it so creamy and delicious without all that butter? An egg yolk!
But that’s not all. I’ve added a little personal touch to this dish that I think you’ll love.
I’ve decided to top it off with oven-baked, herbed, buttered chestnuts.
Chestnuts are one of my favorite nuts. They have a nutty, earthy, and delicate flavor that’s different from other nuts.
They’re also low in calories but high in fiber, vitamin C, minerals, and folate.
This dish is easy to make. It’s even better when reheated the next day.
You can add fresh spinach or other vegetables or change up the topping with classic mushrooms, toasted walnuts, or more herbs.
So put on your cozy socks and spend the next 45 minutes whipping up a batch of this delicious Speltotto with Chestnut Topping.
Trust me. Your taste buds and your couch will thank you.
Speltotto with Butter
- 400 g speltgrains
- 1 l chicken broth
- 2 glasses white wine
- 2 medium sized onions finely chopped
- 4 cloves garlic
- 1 egg yolk
- 100 g parmesan cheese grated
Oven baked chestnuts in butter & herbs
- 500 g chestnuts
- 3 tbsp butter
- 12 leaves of sage
- ½ bundle parsley
- Preheat oven to 400 °F/200 °C.
- Use a sharp knife to cut a cross in the top of the chestnuts, place them in a baking pan, and roast for approximately 3o min in the oven. Set a side to cool, and use a knife to remove the shell.
- Chunk up the chestnuts and toss them in melted butter and freshly chopped herbs. Season salt to taste.
- Chop onions and garlic finely. Heat oil in a pan, and saute the onions for 5 min and add the spelt grain and saute for additional 5 min. In a separate pot keep hot broth.
- Then add the white wine and let it reduce. Turn down on medium heat. Then add broth until it covers the content of the pot. Keep an eye on the it and stir it occasionally. The approximately every five min add more broth until it slowly soaks the broth, thickens, softens and becomes a perfect, creamy speltotto. It takes around 30-35 min until this stage is reached.
- Remove pot from the stove and add all of the cheese along with the egg yolk and quickly mix it into the speltotto. Season to taste.