Spring Green Spelt Risotto

This vibrant green risotto is the perfect spring meal, perfect served alongside seasonal greens or a fresh green salad. Nutty, slightly sweet spelt grains give the dish a hearty flavor and texture that doesn’t require constant stirring. Plus, a dollop of cream cheese stirred in at the end adds creaminess and richness to complement the bright flavors.  If you can’t find spelt at your local market, this recipe works just as well using pearl barley as a substitute.

1 tablespoon unsalted butter

1 large onion, diced

1 large garlic clove, minced

1 tablespoon Italian herbs

1 1/2 cups pearled spelt, washed and drained

1/2 cup white wine

3 cups vegetable stock

1/3 pound asparagus spears, cut in half

1 cup frozen peas

1 heaping tablespoon cream cheese, room temperature

1/2 cup grated Parmigiano-Reggiano, plus additional for serving

1 cup fresh parsley leaves, finely chopped

Salt

Freshly ground black pepper

1 lemon, zested

Heat butter in a large saucepan set over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and Italian herbs and sauté for 3 minutes longer.

Add the spelt and stir to coat. Add the wine and bring to a simmer for 1 minute.  Add the stock and simmer gently for 15 minutes, stirring occasionally.

Add the asparagus and peas, and cook until the stock is absorbed and the spelt is tender, about 5 minutes. Remove from the heat and add the cream cheese, Parmigiano-Reggiano cheese and parsley.  Season to taste with salt and pepper. Serve garnished with lemon zest and additional cheese as desired.