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.
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.
Enjoy with a simple side salad, and a glass of Chardonnay or Sauvignon Blanc.
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.
Please, let us know what you think!
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