Pecan Spelt Risotto

Chef Efrem Cutler, Corporate Executive Chef and Director of Product Development for Bloomin Brands International created this Pecan Spelt Risotto as a side to pair with a hearty entree like steak or chicken.



  • ¼ Cup Pecan Pieces
  • ¼ Cup (recipe below) Butternut Squash, roasted
  • 1 Cup Spelt
  • 2 Cups (recipe below) Pecan Milk
  • 2 Tbsp. Butter
  • 2 Tbsp. Parmesan, grated
  • ¼ Cup Aged Fontina, grated
  • 1 Cup Water


Method of Preparation:                                                                                                                

  1. Bring cheeses to room temperature.
  2. Toast Pecan Pieces in 350°F oven for 10-12 minutes until golden brown.
  3. Combine Roasted Squash and Pecans and set aside.
  4. Place water in sauté pan and cook spelt for 1.5 hours on low heat, with the pan covered.
  5. Drain water from spelt.
  6. Combine all ingredients in a sauté pan until the risotto is hot and creamy.

 Serve as a side dish with a hearty entrée.



Pecan Milk



  • 1 Cup Pecan Pieces
  • 3 Cups Water



  1. Soak Pecan Pieces in water for 24 hours.
  2. Blend in blender.
  3. Strain through very fine cheesecloth, and keep refrigerated.




Roasted Butternut Squash

Yield:  Approximately 2 cups



  • 2 Cups Butternut Squash (peeled, seeded, ¾ inch diced)
  • 2 Tbsp. Pecan Oil
  • ½ tsp. Black Pepper
  • 1 tsp. Salt
  • ½ tsp. Cayenne Pepper
  • 2 Tbsp. Honey
  • ¼ tsp. Cinnamon
  • ½ Cup Toasted Pecan Pieces



  1. Toss Butternut Squash in Pecan Oil with Salt and Pepper.
  2. Place on sheet pan, and roast at 350°F for 15-18 minutes until soft.
  3. Remove from oven and cool.
  4. Place Butternut Squash in mixing bowl.
  5. Add remaining ingredients and mix well.