PureSpelt asparagus kernotto
Preparation time: approx. 50 minutes
To serve 4
Savoy cabbage pesto sauce
100 g of savoy cabbage, blanched, well drained
50 g of peeled roasted almonds
1 clove of garlic
Approx. 1 dl of olive oil or rapeseed oil
30 g of Sbrinz cheese, grated
Salt, pepper
PureSpelt asparagus kernotto
1 onion, finely chopped
1 garlic clove, pressed
1 tablespoon of butter
300 g of PureSpelt kernels (kernotto)
1 dl of white wine or vegetable stock
Approx. 7 dl of vegetable stock
100 g of Crème fraîche (soured cream)
400 g of green asparagus, bottom third of the shoots peeled, cut diagonally into slices, blanched, cold rinsed and drained
Salt, pepper
Flat leaf parsley for decoration
1
Savoy cabbage pesto sauce: Finely puree all the ingredients in a high-performance mixer and transfer to a glass.
2
Sauté the onion and garlic in the butter. Add the PureSpelt kernels and sauté briefly before glazing with the wine and boiling down. Add the vegetable stock and while stirring regularly allow to simmer for 15-20 minutes. Add the asparagus, allow to heat up and then refine with the Crème fraîche. Season according to taste.
3
Shortly before serving, mix 2-3 tablespoons of Savoy cabbage pesto sauce into the risotto, serve in pre-warmed dishes, decorate with Savoy cabbage pesto and parsley and eat immediately.
Source:
IG Dinkel, Judith Gmür-Stalder
