Spelt Risotto with Stuffed Tomatoes
Ingredients
- For the risotto
- 350 grams Spelt
- 4 Tomatoes
- vegetable oil (for greasing)
- 50 grams Prosciutto
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 milliliters white wine (dry)
- 1 l Vegetable broth
- 20 grams butter
- 100 grams freshly grated Parmesan
- salt
- freshly ground peppers
- For the tomatoes
- 1 kilogram Tomatoes
- 4 sprigs thyme
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 pinch sugar
- lemon juice
- salt
- cayenne pepper
- For the garnish
- Parmesan grater
- Sea salt (coarse)
Preparation steps
For the risotto: Soak spelt overnight in water, drain the next day.
Preheat the oven to 200°C (approximately 400°F).
Rinse 4 tomatoes, cut out a lid and scoop out pulp. Grease a baking dish with a little oil, add tomatoes and roast for about 10 minutes.
Mince prosciutto. Peel and mince onion and garlic. Heat oil in a pan and cook onion and garlic until translucent. Add spelt and tomato pulp, then deglaze with white wine. Gradually add vegetable stock, stirring constantly, and cook for 10 minutes, until done.
For the tomatoes: Blanch tomatoes in boiling salted water until skin bursts. Shock in ice water, peel, quarter, core and dice. Rinse thyme, pat dry and pluck off the leaves, setting aside 2-3 stalks for garnish.
Peel and mince shallot and garlic. Heat oil in a pan and cook shallot and garlic. Add tomato paste and tomatoes. Simmer for about 15 minutes, then puree. Season sauce with sugar, salt, lemon juice, cayenne pepper and thyme. Pour sauce into hollowed tomatoes.
Stir butter and Parmesan into risotto and season with salt and pepper.
Plate risotto and add a stuffed tomato to the center. Serve garnished with parmesan, thyme and coarse sea salt.
