Spelt & wild mushroom risotto

Spelt & wild mushroom risotto

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(17 ratings)

Prep: 15 mins Cook: 35 mins Plus 20 mins soaking


Serves 4
This autumnal risotto has a wonderful nutty flavour and is low in fat too

Nutrition and extra info

  • Vegetarian
  • Healthy


  • kcal255
  • fat4g
  • saturates1g
  • carbs49g
  • sugars5g
  • fibre3g
  • protein7g
  • salt0.63g
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  • 200g pearled spelt



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 25g dried porcini mushrooms
  • ½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 100g chestnut button mushroom, cut into quarters



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. 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.

  2. 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).

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Comments (15)

x-x-x-faerie-x-x-x's picture

Yummy, added chicken for my hubby and everyone went back for more, including my 2 year old! Thumbs up.

infoverflow's picture

Mouth watering food!. I can't wait to try t..

MissusG42's picture

Deeeeelicious - I've never tried spelt before & very tasty! Tesco spelt already cooked so I just added in to warm through & worked a treat.

chrisangell's picture

wonderful - spelt is a much healthier and tastier option to rice - I buy my organic spelt on-line from Sharpham Park - it's best to soak the spelt for at least a few hours.

catanna's picture

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 !!!!

faulknerrl's picture

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.

lisavanrhyn's picture

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.

lauradunnit's picture

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.

juicylucy82's picture

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.

littlemissysunshine's picture

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!

misselldee's picture

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

cherub-rock25's picture

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.

colettep's picture

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.

sopranonut's picture

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

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