Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, then take out a large saucepan, a large frying pan, and a small frying pan.

STEP 2

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Pour the boiling water from your kettle into the large saucepan and salt the water. Place over medium-high heat. Once the water is bubbling, add the pearled spelt and reduce to a simmer. Cook until al dente, around 20 minutes.

STEP 3

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Meanwhile remove the hardy stems from the cavolo nero and cut the leaves into bite-sized pieces. Once the spelt is 5 minutes from being ready, place your large frying pan over medium heat, add a drizzle of olive oil, and sauté the cavolo nero until tender and a little crispy at the edges, around 5 minutes. Zest half of the lemon over the cavolo nero and season with salt and pepper. Cut the lemon into wedges for garnish.

STEP 4

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Once the pearled spelt is cooked al dente, reserve a mug of the cooking water, then drain the spelt. Return it to the saucepan and add the butternut squash sauce. Place the saucepan back over medium heat, stirring occasionally, and cook until the sauce is bubbling. Use the reserved spelt cooking water to adjust the consistency until creamy.

STEP 5

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Heat a few tablespoons of olive oil in your small frying pan. When hot, pick the sage leaves and add to the oil in a single layer without overlapping. The leaves will turn translucent and the oil will stop bubbling around them when they’re crisp. Turn off the heat and sprinkle in the smoky pine nut mix so it toasts slightly without burning.

STEP 6

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To serve, divide the risotto between serving bowls. Scatter over the crispy sage and smoky pine nuts, then drizzle with any remaining sage oil. Squeeze over the lemon juice to taste and season with salt and pepper. Serve with a side of zesty sautéed cavolo nero and enjoy!