Dinner
Spelt Risotto with Zucchini
Spelt is briefly sweated and then cooked creamy with warm stock added gradually, joined by soft zucchini cubes. A little mild grated cheese and a pinch of salt round off the risotto. A warm, filling dish with no heat.
- Vegetarian
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Ingredients
- 160 g spelt grains (risotto-style)
- 300 g zucchini
- 600 ml mild vegetable stock
- 20 g mild grated cheese (optional)
- 1 tsp mild olive oil
- 1 pinch salt
Method
- Warm the oil gently and sweat the spelt briefly without browning.
- Dice the zucchini and add.
- Add the warm stock gradually and cook creamy for 20–25 minutes.
- Season with a little grated cheese if you like and a pinch of salt.
Why this recipe is gentle
The spelt is only gently sweated, not browned, and cooked slowly to creamy in a mild stock. The seasoning is restrained with a little cheese and salt, without onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Add the stock warm and in small amounts, so the spelt turns nicely creamy.
- Use the cheese sparingly and choose a mild one so the risotto stays gentle.
