Ancient Grains Risotto with Autumn Vegetables and Caramelized Brussels Sprouts

1. In a large, deep sauté pan, heat half the olive oil over medium-high heat and when hot, cook the onions for 4 to 5 minutes or until softened but not browned. Add the spelt and sauté for 2 to 3 minutes.

2. Pour the stock into the sauté pan and stir the spelt, beans and onions frequently for the next 40 to 45 minutes, at which time the spelt should be tender and the stock evaporated. Add more stock if needed during cooking to keep the spelt moist.

3. In another large sauté pan, heat the remaining olive oil and when hot, sauté the kale, apples and chestnuts and saute for 10 to 12 minutes or until the vegetables brown. Add the cooked the tomatoes and cook for about 1 minute to warm through. Add the spelt and the cooked beans and toss to mix. Add the butter and stir until melted and the beans are hot. Season to taste with salt and pepper. 

4. In a mixing bowl, whisk the ricotta with salt and pepper until smooth, then gently fold the ricotta mix and parsley into the risotto

5. Spoon the risotto onto the a plate or into a bowl and top with more herbs