Spelt & wild mushroom risotto

Latest comments and suggestions

• Sopranonut

  16 November 2009

  Sopranonut commented on this recipe

  This looks good, do you think it would work with pearl or pot barley instead?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katharine

  10 January 2010

  Katharine rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  26 March 2010

  Ali rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rachel

  05 July 2010

  Rachel rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Monkeymagic

  08 March 2011

  Monkeymagic rated and commented on this recipe

  

  I absolutely love this recipe. The pearl spelt is difficult to find but it is well worth it as it's hasn't got quite the same heavy texture as rice and adds a different dimension in flavour. I found mine in a health food shop in the laines in Brighton. I put extra mushrooms in because I really love them but the pecorino and chive topping adds a fabulous flavour. I made this originally with rice when I couldn't get the spelt and it works with exactly the same technique. I've made risotto with pearl barley before and I'm pretty sure that that would also work as a substitute in this recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Serious Eats

  08 November 2011

  Serious Eats rated and commented on this recipe

  

  Made this for a group of friends using pearl barley and it was gorgeous! We were literally scraping the bottom of the pan for more! A brilliant alternative to those who can't eat rice and so much tastier in my opinion.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13242/

http://www.bbcgoodfood.com/recipes/13242/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Low-fat, Super healthy

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)

255 kcalories, protein 7g, carbohydrate 49g, fat 4 g, saturated fat 1g, fibre 3g, sugar 5g, salt 0.63 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.