Slow Cooker Parmesan Spelt and Tomato Risotto

Slow Cooker Parmesan Spelt and Tomato Risotto

Slow Cooker Parmesan Spelt and Tomato Risotto
A Food and Wine recipe for a cheesy farro and tomato risotto was the inspiration for this slow cooker version made with spelt. While the quicker cooking farro is a better choice for a creamy risotto I did not have any on hand when I first tested this so thought I would take my chance with the spelt, normally a shoo-in for grain-based salads. Loved it!
    Servings
    5people
    Cook Time
    HIGH 4.5- 5 hours or LOW for 6.5-7.5 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    5people
    Cook Time
    HIGH 4.5- 5 hours or LOW for 6.5-7.5 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/4cup spelt berries *
    • 1 3/4cup vegetable broth
    • 1/2cup dry white wine
    • 1 small onion, chopped
    • 3 garlic cloves, chopped
    • 2 large tomatoes, chopped
    • 1/2cup fresh shredded Parmesan cheese (from the refrigerated section
    • 1/4cup fresh basil leaves, torn into small pieces
    • Sea salt and fresh ground pepper, to taste
    Instructions
    1. Combine the spelt and the following 4 ingredients (through garlic cloves) in a large slow cooker. Cover and cook on HIGH for 4.5-5 hours or LOW for 6.5-7.5 hours (check 3/4 of the way time-wise if you need to add a little water. You don't want the spelt berries to get dried out and stuck on the bottom of the cooker).
    2. During the last 30 minutes of cook time, turn the slow cooker to HIGH (if not already at this temperature) add in the chopped tomatoes, cover and cook an additional 30 minutes.
    3. Turn off the slow cooker and stir in the parmesan cheese and basil. Taste and adjust for salt and black pepper as needed. Serve immediately.
    Recipe Notes

    * Try farro instead of the spelt. Farro won't need as long of a cook time, however, so if using cook on HIGH 3- 3.5 hours or on LOW for 4.5-5 hours.

    You may see spelt and farro used interchangeably but spelt is different than farro; they are more like cousins - not siblings - as they are different in gluten content, texture, and taste. That al dente quality of spelt berries is what makes them more suitable in grain salads, while farro is much better for risotto-like soft hot dishes. Maybe because of the slow cooker method, we found the spelt in this risotto to be delicious.

    ** You can also use just water in place of the vegetable broth.

    This risotto is substantial and all it needs is a salad or some variety of greens; sauted kale, spinach or turnip greens.

    If you feel you need some animal meat, try sausages or baked chicken. Serve the risotto as a side dish.

    Leave a Reply