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Small spelt risotto

Preparation time : 15 minutes          Cooking time : 30 minutes          Cost : €          Difficulty: Easy

Little spelt, a little-known cereal typical of the region, makes this risotto a creamy, original dish. Renowned for its nutritional value, it will be appreciated by all.

Did you know? An IGP (Protected Geographical Indication) has been set up to designate the geographical area in which petit épeautre is produced (in southeastern France, at altitudes of over 400 m).


  • 500 g small spelt
  • 2 onions
  • 20 cl fresh cream
  • 2 chicken bouillon cubes



In a saucepan, sauté the onions in a little oil. Prepare broth with 2 chicken bouillon cubes and 1.2 l water. Boil for 5 minutes, then keep warm.


Put the washed spelt into the pan with the onion. Cover with broth. Reduce and repeat until the spelt is cooked through (about 30 minutes).


At the end of cooking, add 20 cl of heavy cream.

Chef’s tip

Mushrooms or vegetables can be added as desired.

Find out more about spelt

Among the common cereals such as wheat and rye, we find the “petit épeautre” specific to this “Haute Provence” region, appreciated for its good digestibility and very low gluten content. It comes in various forms: grains, flour and sometimes flakes.

Places to visit

The Flour Mill Museum in La Mure-Argens.

See our other recipes