Smoky Bacon & Spelt Risotto

Number of Servings


Preparation Time


Cooking Time


The Recipe

Smoky Bacon & Spelt Risotto

Spelt has a nuttier flavour than risotto rice and when mixed in with smoky bacon and mushrooms creates a wonderful winter warmer full of earthy flavours for darker evenings. Look for pearled spelt, which has the outer husk removed so it cooks much quicker.

We hope you enjoyed making this delicious Smoky Bacon & Spelt Risotto. Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here.


  • 300g spelt
  • 250g smoked streaky bacon, cut into thick lardons
  • 200g chestnut mushrooms, roughly chopped
  • 1 red onion, finely diced
  • 3 cloves of garlic, chopped
  • 5 sprigs of thyme, leaves picked
  • 1200ml beef stock
  • 200g Cavolo Nero, washed and roughly chopped
  • 140g Crème Fraiche


  1. In a large saucepan on a high heat with a drizzle of olive oil, fry off the onion, garlic and thyme leaves for 5 - 6 minutes or until nice and tender.
  2. Add in the mushrooms and bacon lardons, continuing to fry for a further 5 minutes.
  3. Pour in the spelt and stock, bring up to a rolling boil and simmer for 30 – 35 minutes.
  4. In the last 5 minutes add the Cavolo Nero.
  5. When the spelt is cooked remove from the heat and gently fold through the Crème Fraiche before serving.

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