If you are anything like us, it feels like summer has truly arrived once fresh peaches are in season. Traditionally relegated to pies, compotes, desserts, or even a pizza, this risotto redefines the juicy Georgia peach as a must-use ingredient for a savory summer dish.
Combined with a couple squeaky cheese curds and a crunchy pecan chili topping this risotto is just delicious. Trust us on this one; we think your taste buds will agree.
In our view, a risotto made entirely with traditional white Arborio rice, selected for its high starch and short-grain creaminess, misses the nutrition available from whole grains. On a quest to eat healthier and more nutritious meals, this dish had been knocked down on our dinner rotation somewhat. Not willing to settle for that fate, we’ve been testing our alternatives.
An exclusively whole grain risotto (one using only short brown rice, wheat berries, barley, etc.) can be quite earthy. We find this 50/50 blend keeps traditional risotto creaminess while boosting its nutritional benefit. Consider it the best of both worlds, and a compromise for the whole grain experimenter.
If you are just starting out cooking with whole grains, it might be helpful to know that a spelt berry is the entire wheat kernel, and a variety of wheat berry. Either could be used in this recipe.
Spelt Berries and Arborio Rice
Cheese curds, if you’ve never come across them, are the youngest form of cheese and most often a precursor to cheddar. In small bite-sized bits, they have a slightly rubbery texture that squeak when eaten cold. Once stirred into the risotto however, you’ll find a slightly chewy and delightfully stringy bite. Typically from Wisconsin or Canada, they are available at many specialty grocers, though if you have trouble tracking them down use a flavorful Parmigiano-Reggiano instead.
Last, though certainly not least, everyone knows that peaches and pecans are perfectly paired 
Thanks to Denis Cotter’s For the Love of Food, we’ve become big fans of a crumb topping on risottos and the great variety of texture they bring. The slightly spicy and crisp pecan crumb reunites the Georgia peaches with their perfect companion, and rounds the dish out for a delightful summer meal.
Pecan Chilli Crumb
Enjoy with a simple side salad, and a glass of Chardonnay or Sauvignon Blanc.
Peach & Spelt Berry Risotto with a Pecan Chilli Crumb
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.
Risotto
- 3/4 cups spelt berries
- 6 cups of low-sodium vegetable stock
- 1 onion
- 3 cloves of crushed garlic
- 3/4 cups arborio rice
- 1/2 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
Risotto
- Boil the spelt berries in plenty of water for 20 minutes, until semi-tender.
- Warm stock in a second pot, keep on low heat.
- In a large stockpot on medium heat, sauté the diced onion and garlic in olive oil, about 5 minutes
- Add the arborio rice, and stir until slightly toasty, about 3-4 minutes.
- Add the spelt berries, white wine, and thyme.
- Stir risotto mixture over low-medium/medium heat until warmed and most liquid is absorbed. Add 1/3 cup of stock and stir until absorbed. Continue to add stock 1/2 cup at a time, stirring regularly, keeping the temperature at a very soft simmer. While the risotto cooks, prepare the crumb topping.
- When approximately 1 cup of stock remains, check the tenderness of the risotto to your taste and continue adding stock as desired.
- Slice the peaches into bite sized pieces.
Crumb Topping
- Toast your bread on low until it is dried out and crisp on each side.
- Chop the bread, along with the pecans and parsley, into rough crumbs.
- In a pan heat up 1 tbsp olive oil and add bread crumbs, pecans and parsley, string frequently until toasted and fragrant. Set aside.
Plating
- Immediately before serving, stir the peach slices and cheese curds into the risotto pot.
- Dish into a bowl, and top with a generous sprinkling of crumb
- Serve with a simple green side salad, and glass of Chardonnay or Sauvignon Blanc
Please, let us know what you think!
A cheese and wine pairing party can be an impressive feast and an easy way to feed a crowd. Match cheeses with curated food and drink pairings and let your guests go on their own tasting adventure.
Here are some helpful tips on how to plan the ultimate cheese and wine party, including how to make your own beautiful chalk table runner.
CHOOSING YOUR CHEESES
Choose anywhere from 2-5 cheeses. You want variety while being able to enjoy each one. Aim for a selection of:
- Soft (Chèvre, Brie)
- Semi-soft (Havarti, Blue)
- Semi-hard (Cheddar, Jarlsberg, Gouda)
- Hard (Parmesan, Gruyere)
Consider the type of milk the cheese is made from and opt for a selection from cow, goat, and sheep’s milk. For vegan cheese lovers, a soft nut cheese will pair similarly to Chèvre, and is a great conversation starter!
As an appetizer, plan on 2 ounces of cheese per person. As a main course, plan closer to 4 ounces per person. One ounce of cheese is the size of two dice, and there are 16 ounces in a pound.
FOOD PAIRINGS
Serve the cheese with some fresh bread like a sliced crusty baguette and your favorite crackers. There are many great gluten-free crackers these days, and are great to include.
Include accompaniments of fresh or dried fruit, nuts and pickles, as well as a spread (like a fruit preserve or honey) to add interest to your pairings:
- Brie | fresh fruit (berries, sliced stone fruit), sweet chili sauce, fruit preserve
- Chèvre | fresh fruit (berries, cherries, sliced stone fruit), honey, fruit preserve
- Gouda | fresh fruit (pears, apples, melons), mustard or apple jelly
- Blue | dried fruit (dates, cranberries), honey, fruit preserves
- Cheddar | mustard, fruit or savory preserves, pickles, buttery nuts
- Manchego | fresh fruit (figs, grapes), quince paste or onion jam, chocolate
- Gruyere | crisp fresh fruit (apples, pears), toasted nuts (walnuts), savory preserve (onion jam)
- Parmesan | mustard, fruit or savory preserves, pickles
SETTING THE TABLE
Plates, wooden boards, and slate boards are all great ways to serve your cheese. Arrange your cheeses from mild to strong, and give each cheese it’s own knife. You don’t want a nice mild Brie mingling with the strong blue cheese.
To create a ‘chalk board’ table runner you’ll need black construction paper and liquid chalk or gold pens. Write large headings for the wines and cheeses, and use arrows and notes to describe the flavor profiles and point to the best pairings. It can be helpful to map everything out first if you are planning multiple pairings, and will ease your day of party setup.
DRINK PAIRINGS
Cheeses pair really well with all sorts of beverages from wines, beers, and spirits. Feel free to choose your favorites! As inspiration, here are some of the classic pairings to try:
It’s always helpful to have an idea of how much you’ll need… these formulas provide a rough guide to help you decide. Of course, this will depend a lot on how much your guests like to drink! If you are buying from the liquor store you can often return un-opened bottles.
- 1/3 bottle of wine per person, per hour
- Twice as much red as white wine
- 1/6 750 ml bottle of Champaign for toasting, per person
- 2 bottles of beer per person, per hour
Remember to include some flavored water to hydrate, your guests will thank you for it in the morning!
Our wine & cheese party was a smashing success, and the best part is the principles can be scaled-down for a casual Friday get-together, or scaled-up for a full reception for 100+.
My favorite cheese pairing is brie with strawberries and spicy honey, with a glass of champagne. What are yours?
Share your tips on the perfect wine & cheese pairings or party planning essentials with us below.
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Paneer Makhani, or Paneer Tika Masala, is one of our absolute guilty pleasures of Indian cuisine. The creamy tomato sauce and warming spice pairs well with basmati or red rice and fresh garlic naan, or for a lighter option, papadam. If feeding a crowd, or planning leftovers, consider a second ‘dry’ curry such as Aloo Gobi.
While most restaurant versions will not epitomize ‘clean living’ we find this recipe truly satisfies with minimal use of heavy cream and butter. Use full-fat versions of each, and you’ll find a little goes a long way; lighter options we’ve tested simply do not turn out as intended.
Pair with a bold red (Malbec or Cabernet Sauvignon) to satisfy your weekend cravings, then get back to your green smoothies in the morning.
Paneer Makhani
This is a delicious indian curry dish of fresh paneer cheese and a creamy spiced tomatoes sauce. Wonderful for on Friday night with a glass of red wine or as part of an indian dinner party.
- 2 tablespoons of butter
- 1 teaspoon of cumin
- 1 teaspoon of grated ginger
- 1 teaspoon of crushed or chopped garlic
- 1/2 teaspoon of turmeric
- 2 cups of tomato puree
- 1/2 teaspoon of salt
- 1/3 cup of water + more as needed
- 1/5 teaspoons of garam masala
- 1 tablespoon of dried crushed methi leaves (also known as fenugreek leaves)
- 2 cups or 200 grams of paneer cheese
- 1/2-3/4 cup of half and half cream
- 1/4 cup coriander
- Heat a large pan over medium heat, and melt the butter.
- Add the cumin, ginger, garlic and turmeric and cook until fragrant.
- Stir in the tomato puree, salt, and 1/3 cup of water. Cook for 5 minutes until simmering.
- Add in the garam masala, which will bring a hint of cinnamon to the curry, the chili power and methi leaves.
- At this stage you can add another 1/3 cup of water if needed, cover and simmer for another 5-10 minutes.
- Chop the Paneer into cubes, add into the tomato sauce, and cook for another 5 minutes.
- Serve with rice, naan bread and papadums. Try alongside Aloo Gobi or Saag Paneer.
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