Main courses

Pearled Spelt Risotto with Lemon and Honey


1 lemon

1 onion

2 tsp cooking oil

1 tbsp soy sauce

1–2 tbsp honey

200 ml Birkkala Pearled Spelt

300 ml water

200 ml vegan cooking cream

100 grams cashew nuts

(pinch of fine sea salt)

1 tbsp butter

1 punch of scallions


Start by squeezing the lemon juice into a small jar.

Peel and chop the onion. Heat the oil in a frying pan over amedium heat and sauté the onion in it. Add the soy sauce, honey and pearledspelt, stir well. Then add 200 ml water and the lemon juice. Let them simmeruntil absorbed. Now add the cooking cream and simmer for about 10 to 15 minutesstirring occasionally.

While the spelt is cooking roast the cashew nuts on a dryhot frying pan. Cut the scallions into small slices.

When the spelt risotto is almost done, add 100 ml water,salt if needed, butter, scallions and the cashew nuts into the risotto.

Spelt risotto is a delicious pair for baked or fried fish.

Birkkala product

Birkkala Pearled Spelt