Step-by-Step Instructions

1. Boil kettle and prepare pans

   5 min

   Boil your kettle, then take out a large saucepan, a large frying pan, and a small frying pan.

   Equipment: kettle, large saucepan, large frying pan, small frying pan

2. Cook pearled spelt until al dente

   20 min

   Pour the boiling water from your kettle into the large saucepan and salt the water. Place over medium-high heat. Once the water is bubbling, add the pearled spelt and reduce to a simmer. Cook until al dente, around 20 minutes.

   Equipment: kettle, large saucepan

3. Prep and sauté cavolo nero

   8 min

   Meanwhile remove the hardy stems from the cavolo nero and cut the leaves into bite-sized pieces. Once the spelt is 5 minutes from being ready, place your large frying pan over medium heat, add a drizzle of olive oil, and sauté the cavolo nero until tender and a little crispy at the edges, around 5 minutes. Zest half of the lemon over the cavolo nero and season with salt and pepper. Cut the lemon into wedges for garnish.

   Equipment: large frying pan, knife, cutting board, grater

4. Drain spelt and add squash sauce

   5 min

   Once the pearled spelt is cooked al dente, reserve a mug of the cooking water, then drain the spelt. Return it to the saucepan and add the butternut squash sauce . Place the saucepan back over medium heat, stirring occasionally, and cook until the sauce is bubbling. Use the reserved spelt cooking water to adjust the consistency until creamy.

   Equipment: large saucepan, mug, colander

5. Fry sage and toast pine nuts

   4 min

   Heat a few tablespoons of olive oil in your small frying pan. When hot, pick the sage leaves and add to the oil in a single layer without overlapping. The leaves will turn translucent and the oil will stop bubbling around them when they’re crisp. Turn off the heat and sprinkle in the smoky pine nut mix so it toasts slightly without burning.

   Equipment: small frying pan

6. Plate risotto and garnish to serve

   3 min

   To serve, divide the risotto between serving bowls. Scatter over the crispy sage and smoky pine nuts , then drizzle with any remaining sage oil. Squeeze over the lemon juice to taste and season with salt and pepper. Serve with a side of zesty sautéed cavolo nero and enjoy!

   Equipment: serving bowls