Springtime is also the time for aspargus. Serve this spelt risotto with a nice salad and you have a wonderful healthy lunch or dinner.

spelt risotto with aspargus

Spelt risotto with green asparagus

Anne / Mondomio
Spelt is a healthy alternative to rice. This risotto tastes like spring 😉
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Prep Time 35 mins
Course Dinner, Lunch, main course
Servings 4
Calories 451 kcal


  • 2 shallots finely chopped
  • 1 garlic clove finely chopped
  • 2 Tbsp olive oil
  • 1 2/3 cups spelt like rice spelt that is pretreated so it cooks like rice
  • 2 Tbsp aceto balsamico bianco
  • 3.5 cups vegetable broth
  • 1 pound green aspargus
  • 2/3 cup peas fresh or frozen
  • 1/2 lemon
  • 1 Tbsp margarine
  • salt and pepper
  • fresh parsley chopped


  • Heat the vegetable broth
  • Heat a skillet with the olive oil, sautè shallots and spelt for 2-3 minutes
  • Add garlic
  • Add 1/3 cup of water and balsamico vinegar
  • Let cook for about 20 minutes, stir regularly and add broth when needed
  • Peel and cut the aspargus.
  • Add the aspargus and the peas about 10 minutes before the end of the cooking time
  • Wash the lemon with hot water, dry, grate the lemon zest and squeeze out the juice
  • At the end of the cooking time stir in the lemon peel and juice and salt and pepper to taste.
  • Stir in some margarine flakes and serve sprinkled with some parsley or vegan parmesan


Calories: 451kcalCarbohydrates: 53gProtein: 23gFat: 12g
Keyword spelt risotto
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