Name: Spelt & wild mushroom risotto
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 200g pearled spelt; 25g dried porcini mushrooms; ½ tbsp olive oil; 1 onion finely diced; 2 garlic cloves finely chopped; 100g chestnut button mushroom 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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Spelt & wild mushroom risotto

Spelt & wild mushroom risotto

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

Plus 20 mins soaking

A star rating of 4.5 out of 5.31 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g pearled spelt
25g dried porcini

mushrooms
½ tbsp olive oil
1 onion

finely diced
2 garlic cloves

finely chopped
100g chestnut button mushroom

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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Nutrition: per serving

kcal255
fat4g
saturates1g
carbs49g
sugars5g
fibre3g
protein7g
salt0.63g

low

Method

step 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.
step 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).

ALSO DISCOVER

MUSHROOM GUIDE

How to microwave mushrooms

Recipe from Good Food magazine, November 2009

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A star rating of 4.5 out of 5.31 ratings

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