Spelt, Pancetta and Mascarpone Risotto

Ingredients:

• 200g spelt
• 200g smoked pancetta lardons
• 200g mascarpone
• 200g curly kale, washed and patted dry
• 3 banana shallots, finely chopped
• 2 cloves garlic, finely minced
• 125ml red wine
• 600ml chicken stock (hot)
• 50g unsalted butter
• 10g fresh oregano
• 50g parmesan, grated

Method

1. Preheat the oven to 220°C (200°C fan).
2. Place the kale on a roasting tray. Drizzle with olive oil and season with sea salt and freshly ground black pepper, then transfer into the oven for 20 minutes, until crispy.
3. Meanwhile, in a large saucepan, drizzle 1 tbsp of olive oil and add the shallots, garlic and pancetta. Gently fry off over a low-medium heat for 20 minutes, stirring continuously to render down the fat of the pancetta.
4. Remove the roasted kale from the oven and set aside to cool.
5. Add the spelt into the saucepan with the pancetta mix. Pour in the red wine, stirring well, and cook until all the liquid is absorbed.
6. Pour in half the stock and simmer until absorbed (approximately 10-15 minutes), then pour in the remaining stock and simmer until absorbed (10-15 minutes), stirring occasionally.
7. When the stock has almost completely absorbed, add the butter, mascarpone and oregano and gently fold through.
8. Keep stirring until the spelt is tender (3-5 minutes) then remove from the heat.
9. Divide between 4 bowls, then serve topped with grated parmesan and crispy kale.

Recipe from SEASONS – A taste of Cowdray

Helen Edwardson