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Asparagus Speltotto

Using pearled spelt instead of rice for this modern twist on a classic risotto gives the dish a fragrant, nutty taste which works perfectly alongside the smooth goats cheese and our RB32 Brut.

Recipe supplied by our friends at Miele. Find more great recipe inspiration here.


Serves 4

  • 200g pearled spelt
  • 2 large shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 litre hot vegetable stock
  • 25g butter
  • 2tbsp rapeseed oil
  • 150g hard goats cheese
  • 100g fine asparagus spears
  • 1 lemon, zest and juice
  • Salt and pepper


  1. Bring a saucepan with salter water up to a boil, add the spelt and cook for 25 minutes or until firm. Drain and reserve
  2. Bring another saucepan with salter water up to a boil, add the asparagus and simmer for three minutes. Refresh immediately under cold water, chop two thirds into bite-sized pieces and reserve
  3. Meanwhile, heat the butter and oil in a saucepan and gently sweat the onion and garlic for a few minutes or until translucent. Add the spelt and gradually add enough stock until the spelt resembles the consistency of a risotto
  4. Grate in two thirds of the cheese, most of the asparagus and the lemon zest and juice
  5. Transfer to warmed bowls and top with the remaining asparagus spears and shavings of the goat’s cheese.

“The first time I tasted Exton Park I was astonished. The wine has a purity, clarity, but also an intensity of flavour and uniqueness of scent I'd never come across before.”

Oz Clarke - English Wine

“Peaches and strawberries in effervescent perfection. Hampshire’s greatest hit.”

Olly Smith - ITV Wine Critic, RB23 Rosé 2021

“Wines that are kaleidoscopically complex and exciting.”

Jancis Robinson, 2021
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