top of page

Speltotto |

You've heard of risotto, well chuck that ris out the window and find some spelt, because it's time for a slinky new Italian to swan into your kitchen - speltotto - nutty and hardy this will be a new winter favourite. This recipe is from the indomitable Gousto.

Prep time: 10 minutes

Cooking time: 45 minutes

Makes: 2 hearty portions


1 onion

2 garlic cloves

2 courgettes

1 stock cube

1 tbsp shaoxing wine (or a splash of white wine)

120g spelt

80g parmesan

20g fresh basil

1. Chopita chicita

Kick off your speltotto by pre-heating your oven so it's toasty and ready for your parmesan later.

Carve up your onion and the two courgettes into chunks so beatiful Michaelangelo would weep at their site. Preheat a large frying pan with a splash of olive oil, once hot add in your weep-worthy onion (if it's really good it might even be making you weep too). Let the onions soften over medium-high heat for 5 minutes. Boil 1 litre of water in a kettle, or over your log fire if you're a true peasant (from the Italian for country person - who said you wouldn't learn any gaspy facts here!).

Once the onion has cooked down, add in 3/4 of the chopped courgette and grate in 2 cloves of garlic. Aglio! Cook this for 2 more minutes.

In the meantime, (or the nicetime) add a stock cube to the 1 litre of boiling water and keep it simmering on the hob next to your pot of courgette.

Once the 2 minutes are up, add in 1tbsp shaoxing wine and cook for 10 seconds - then add 120g spelt (did I spelt that right?).

Cook for one more minute, then add a ladleful of stock and wait for it to absorb, once absorbed add another ladleful and keep going until all of the stock has been absorbed - this will take around 30 minutes, so no need to be too attentive! Let it steam and get jealous like an Italian lover.

2. Zuchinn(i) for more

While the speltotto is cooking prepare your cheese crisp. Grate 80g of parmesan into a bowl, split 40g of the cheese into two circles on a lined baking sheet.

Place in the oven for 6-8 minutes or until crispy, delicpsy. Once it has melted and crisped remove from the tray with a spatula and place over a rolling pin to curl into a shape fibannaci would want to fawn over.

Keep checking on that speltotto as you go! Once you've added your final ladleful of stock into the spelt, heat a small pan over a medium-high heat and add in a knobbino of butter. Once melted tip in the remainders of your courgette with a sprinkle of salt and dash of pepper. Cook until crisp, around 5 minutes.

Finally, add the remaining parmesan to your speltotto and stir through so that it melts in.

Now you have all of your components, it's time to make them simpatico. Add a large spoonful of speltotto to a bowl and sprinkle over half of the crispy courgettes, top with your parmesan crisp. Voila! As the.... Italians... say.

Dinkino and sinkino!

Food for Thought

Lizzy says: "Let me spelt it out for you, this spelotto is more than an otto (8) in my books. It had much more interesting texture than risotto, which is far mushier, and I enjoyed it far more than expected. The little pop of shaoxing was spectacular and added a tartness to it which simply delightful. What was really the icing on the cake was the parmesan crisp (the crisp on the otto if you will). Gousto is such a font of great recipes and I feel this was an especially good find. I have already made it once since and would do again! 10/10"

Kate says: "For some reason, I've had a huge bag of spelt (a.k.a Dinkel) in my cupboard for ages. I don't know where it came from, or what I was originally planning to do with it but I was glad when Lizzy suggested something Dinkel based. I have made "risotto" before with Pearl Barley and that was quite delicious so I was excited to see how this turned out. It was deliciously creamy and rich and I liked the crispy fried courgettes on top. The Dinkel, however, was pretty crunchy and because I've never had that before I'm not sure if that was how it was supposed to be... and I would have definitely just grated parmesan on top, not made a crisp. I think this is a good recipe to make while listening to a podcast because it involves a lot of patience and stirring... 6/10"

8/10 Gasps


bottom of page