Pecan Spelt Risotto


Serving Size: 4

This phenomenally flavorful Pecan Spelt Risotto perfectly pairs with a hearty entree like steak or chicken.


1/4 cup pecan pieces

2 cups Pecan Milk

1/4 cup Roasted Butternut Squash

1 cup spelt

2 tablespoons butter

2 tablespoons Parmesan, grated

1/4 cup aged fontina, grated

1 cup water

Pecan Milk:

1 cup pecan pieces

3 cups water

Roasted Butternut Squash

2 cups butternut squash, peeled, seeded and diced 3/4-inch

2 tablespoons pecan oil

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons honey

1/3 teaspoon cinnamon

1/2 cup toasted pecan pieces


  1. Bring cheeses to room temperature.
  2. Toast pecan pieces in 350 degrees Fahrenheit oven for 10-12 minutes until golden brown.
  3. Combine roasted squash and pecans and set aside.
  4. Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered.
  5. Drain water from spelt.
  6. Combine all ingredients in a sauté pan until the risotto is hot and creamy.

Pecan Milk:

  1. Soak pecan pieces in water for 24 hours.
  2. Blend in blender.
  3. Strain through very fine cheesecloth, and keep refrigerated.

Roasted Butternut Squash:

  1. Toss butternut squash in pecan oil with salt and pepper.
  2. Place on sheet pan, and roast at 350 degrees Fahrenheit for 15-18 minutes until soft.
  3. Remove from oven and cool.
  4. Place butternut squash in mixing bowl.
  5. Add remaining ingredients and mix well.

Nutritional Facts:




17 g

Saturated Fat

6 g


150 mg


34 g


5 g


10 g