Peach & Spelt Berry Risotto with a Pecan Chilli Crumb
Prep time
Cook time
Total time
Sweet Georgia peaches and a toasty pecan crumb accentuate this creamy risotto packed with the whole grain nutrition of spelt berries. Wheat berries can also be substituted for spelt berries.
Recipe type: Whole Meal, Risotto
Cuisine: Italian
Serves: 4
  • ¾ cups spelt berries
  • 6 cups of low-sodium vegetable stock
  • 1 onion
  • 3 cloves of crushed garlic
  • ¾ cups arborio rice
  • ½ cup white wine
  • 1 teaspoon of thyme
  • 1 tablespoon olive oil
  • 2 fresh peaches
  • 1 cup of fresh cheese curds
Crumb topping
  • 2-3 small slices, approx 40 grams of bread (day old or frozen)
  • 4 tablespoons pecans, chopped coarsely
  • 2 tablespoons parsley, chopped finely
  • 2 teaspoons of dried red chili flakes
  1. Boil the spelt berries in plenty of water for 20 minutes, until semi-tender.
  2. Warm stock in a second pot, keep on low heat.
  3. In a large stockpot on medium heat, sauté the diced onion and garlic in olive oil, about 5 minutes
  4. Add the arborio rice, and stir until slightly toasty, about 3-4 minutes.
  5. Add the spelt berries, white wine, and thyme.
  6. Stir risotto mixture over low-medium/medium heat until warmed and most liquid is absorbed. Add ⅓ cup of stock and stir until absorbed. Continue to add stock ½ cup at a time, stirring regularly, keeping the temperature at a very soft simmer. While the risotto cooks, prepare the crumb topping.
  7. When approximately 1 cup of stock remains, check the tenderness of the risotto to your taste and continue adding stock as desired.
  8. Slice the peaches into bite sized pieces.
Crumb Topping
  1. Toast your bread on low until it is dried out and crisp on each side.
  2. Chop the bread, along with the pecans and parsley, into rough crumbs.
  3. In a pan heat up 1 tbsp olive oil and add bread crumbs, pecans and parsley, string frequently until toasted and fragrant. Set aside.
  1. Immediately before serving, stir the peach slices and cheese curds into the risotto pot.
  2. Dish into a bowl, and top with a generous sprinkling of crumb
  3. Serve with a simple green side salad, and glass of Chardonnay or Sauvignon Blanc
Recipe by Sails & Spices at