Adam Gray’s Beetroot Spelt Risotto
4
30 minutes
Make Chef Adam Gray’s beetroot spelt risotto with Oxford Blue cheese—a vibrant, comforting recipe that looks impressive but is surprisingly simple to make. Featuring British ingredients, Mellow Yellow cold-pressed rapeseed oil, and bold seasonal flavours, it’s all about letting quality ingredients shine through.
Perfect for dinner parties when you want to serve something special!
Method
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1
Place a thick bottomed saucepan on a medium heat and add the rapeseed oil.
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2
Add the onion to the saucepan, cooking for 2-3 minutes until soft. Add the pearled spelt to the onions and continue to cook for a further 3-5 minutes.
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3
In a separate saucepan, add the beetroot juice and bring to the boil. Add the hot beetroot juice to the spelt and onion mixture a ladle at a time, stirring the mixture every 5 minutes.
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4
After about 20 minutes, the spelt should be tender but not overcooked, and the consistency should be like a thick soup, stir in the unsalted butter to add
richness. -
5
Dice the cooked beetroot into rough 2 cm cubes and stir into the spelt risotto. Check the seasoning with salt and pepper.
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6
To serve, spoon the cooked spelt risotto into individual serving bowls and crumble the Oxford Blue cheese on top. Garnish with some roasted baby heritage beetroot and some sprigs of fresh dill.
Ingredients
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100ml Mellow Yellow cold pressed rapeseed oil
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1 large red onion, peeled & diced
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250g British pearled spelt
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1 litre beetroot and apple juice
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50g unsalted butter
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300g cooked beetroot
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200g Oxford Blue cheese
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Salt & pepper
