Post sponsored by Bob’s Red Mill. See below for more details.
When fall and winter come around, I make risotto almost once a week. It takes a bit longer to make but pour yourself a glass of wine and stir away. Spelt isn’t one of the first grains I would normally pick for a hearty risotto but once you give it a few cracks in a blender, you’ve got the perfect base for a creamy risotto. Once you get comfortable making this recipe, you could really swap the cheese, herbs, and toppings to suit whatever you might be craving (or whatever’s in the fridge)! This spelt risotto is hearty and perfect for the cool weather. Read more and see the recipe.