Spelt & Wild Mushroom Risotto
This hearty and flavorful Mushroom and Spelt Risotto is a comforting dish that's perfect for a cozy dinner at home. Tender spelt grains are cooked with a medley of earthy mushrooms, onion, and garlic, then simmered in white wine and rich vegetable stock until creamy and delicious. Finished with a dollop of crème fraîche for a touch of indulgence, this risotto is garnished with fresh chives and a sprinkle of grated pecorino or Parmesan for an added depth of flavor.
— Constant Cookbook
Ingredients
- 200g pearled spelt
- 25g dried porcini mushrooms
- ½ tbsp olive oil
- 1 onion , finely diced
- 2 garlic cloves , finely chopped
- 100g chestnut button mushrooms , cut into quarters
- 100ml white wine
- 1l hot vegetable stock
- 1 tbsp low-fat crème fraîche
- bunch chives , finely chopped
- handful grated pecorino or Parmesan to serve (optional)
Instructions
- Cover the spelt with cold water and soak the dried mushrooms in 100ml boiling water in a separate bowl for 20 mins. Heat the olive oil in a large frying pan. Tip in the onion and garlic, cook for 2 mins, then add the chestnut mushrooms and cook for a further 2 mins. Drain the spelt and add along with the wine. Simmer until almost all the liquid evaporates, stirring often.
- Drain the porcini mushrooms, add them to the pan and the soaking liquid to the vegetable stock. Stir in the stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and the spelt is just tender, about 20 mins in total. Stir in the crème fraîche and season with salt and pepper. Spoon onto plates and sprinkle over chives and cheese (if using).
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 255 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.63 milligram of sodium
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