Spelt & wild mushroom risotto

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• Sopranonut

  16 November 2009

  Sopranonut commented on this recipe

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

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• Katharine

  10 January 2010

  Katharine rated this recipe

  

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• Ali

  26 March 2010

  Ali rated this recipe

  

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• Rachel

  05 July 2010

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• 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.

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• 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.

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• Michael_B

  02 September 2012

  Michael_B rated this recipe

  

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• Deri Jones

  03 September 2012

  Deri Jones rated this recipe

  

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• MissEllDee

  04 September 2012

  MissEllDee commented on this recipe

  You can buy pearled spelt from waitrose. This recipe looks really good. I LOVE spelt. Fell in love with it when living in Florence.

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• littlemissysunshine

  11 September 2012

  littlemissysunshine rated and commented on this recipe

  

  Made this with pearled barley and it was absolutely incredible. Even my fussy Dad asked for seconds! It was delicious and can't believe how healthy it is too!

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• juicylucy82

  12 September 2012

  juicylucy82 rated and commented on this recipe

  

  I made this with the Somerset pearl spelt from Waitrose. The spelt needed longer stirring time than a normal risotto - I would say more like 30 minutes - it is not as absorbent as risotto rice so in future I will soak the spelt for longer prior to cooking. This recipe was really delicious though - nutty and a lovely unusual change from risotto - and much healthier too.

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• KBU

  03 October 2012

  KBU rated this recipe

  

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• Laura

  30 October 2012

  Laura rated and commented on this recipe

  

  Delicious! Though I don't think the stated amounts would serve four adults. I used half again what was listed and it served four comfortably with enough leftovers for one person. Suggestions: - I soaked the spelt for three hours prior to cooking and next time I'd probably put them to soak in the morning - Added toasted slivered almonds (highly recommended) - Added some baby spinach leaves right at the end - Replaced the creme fraiche with a square of cream cheese served as a garnish on each plate rather than mixing it through As with any risotto-type recipe, it was a bit time consuming but the results were well worth it.

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• cupcakes31

  28 January 2013

  cupcakes31 rated and commented on this recipe

  

  delicious!!! I couldn't find spelt so used pearl barley instead and it was lovely, I also added a chicken breast when cooking the onions. Will defiantly cook it again.

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• RachelMarieClaire

  11 April 2013

  RachelMarieClaire rated and commented on this recipe

  

  This recipe is wonderful. I didn't have porcini mushrooms and I don't eat Parmesan, so I added leeks and a bit of chili for a kick. I'd say these quantities probably need to be upped if you're feeding four. Or supplemented with a hearty salad and some ciabatta, as I intend to for some fairly greedy guests tomorrow. The spelt also takes a bit longer to cook than implied here. A good 30 minutes.

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• cat

  03 May 2013

  cat rated and commented on this recipe

  

  Made this to the exact recipe. Bought spelt from waitrose easily enough. The cooking time needs longer as the spelt isn't that absorbent. I soaked it for about an hour before too. It took about 40mins to cook. BUT ...well worth it, it was truly lovely. Definitely benefits from the pecorino and chives. This would serve 4 for a starter but not a full main. Not enough. Plenty for 2 though, with leftovers. I will definitely make this again because its delicious. I actually prefer it to risotto rice as its less stodgy. The extra benefit is that its healthy. Great !!!!

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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)

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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

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