I had a visit from my friend Christine from Switzerland. She reserved a whole day just to cook for you Einkorn wheat or small spelt risotto with Swiss chard, spinach and artichoke salsa. Christine likes to eat well and always has good advices for healthy cooking.
|Prep time: 45 minutes to 1h|
|Cooking time: About 1h45|
|Servings or yield: For 4 peoples|
|Difficulty level: Easy|
|400g of Einkorn grain (small spelt from haute Provence)|
|200g of fresh spinach|
|200g of fresh Swiss chard|
|3 cups of poultry broth|
|1 big jar or canned whole Italian tomatoes|
|½ cup of white house wine|
|2 garlic cloves|
|Extra virgin olive oil|
|Parmesan to taste (optional)|
|Salt and pepper to taste|
Rinse the Einkorn grain in cold water, drain and set aside.
Mince onion and garlic. Heat a drizzle of olive oil in a big pan over medium heat, add onion garlic and cook 5 to 6 minutes.
Add Einkorn grain and cook for 4 to 5 minutes, while stirring.
Add white wine and let evaporate 2 to 3 minutes, stir. Add about 2 cup of poultry broth, salt and pepper to taste. and leave for about 30 minute over medium heat. Stir regularly, adding broth when needed.
Cut Swiss chard and spinach.
Afetr 30 minutes cooking, lower the heat to low and add the Swiss chard and spinach, mix well.
Add a tablespoon of artichoke salsa, mix and cook another 2 to 3 minutes.
Add Parmesan to taste, serve and enjoy!