Beetroot Spelt Risotto with Oxford Blue Cheese

Beetroot Spelt Risotto with Oxford Blue Cheese

By Michelin-starred chef Adam Gray

Serves: 4
Preparation time: 15 minutes
Cooking time: 20–25 minutes

Ingredients

• 250g British pearled spelt

• 100ml Farrington’s “Mellow Yellow” cold-pressed rapeseed oil

• 1 litre beetroot and apple juice

• 1 large red onion

• 50g unsalted butter

• 200g Oxford Blue cheese

• 300g cooked beetroot

• Salt

• Freshly milled black pepper

Method

1. Place a thick-bottomed saucepan on a medium heat and add the rapeseed oil.

2. Peel and finely dice the red onion, then add to the pan. Cook for 2–3 minutes until softened, but without colour.

3. Stir in the pearled spelt and cook for a further 3–5 minutes.

4. In a separate saucepan, bring the beetroot and apple juice to the boil.

5. Gradually add the hot juice to the spelt and onion mixture, one ladle at a time, stirring every few minutes.

6. After around 20 minutes, the spelt should be tender but still have bite, and the mixture should resemble a thick soup. Stir in the unsalted butter for richness.

7. Dice the cooked beetroot into rough 2cm cubes, fold into the risotto, and season with salt and freshly milled black pepper.

To Serve

• Spoon the risotto into individual serving bowls.

• Crumble the Oxford Blue cheese over the top.

• Garnish with roasted baby heritage beetroot and sprigs of fresh dill for a restaurant-quality finish.