Spelt Risotto Recipe with Mushrooms

Spelt risotto with wild mushrooms

  • serves 4
  • Easy

This nutty spelt risotto is packed with pancetta, wild mushrooms and thyme, cooked in white wine. Leave out the pancetta for a veggie-friendly version



  • banana shallots or shallots 4
  • olive oil
  • garlic 2 cloves, sliced
  • thyme a good handful
  • pearled spelt 200g
  • wild mushrooms or girolles or cultivated mushrooms 150g
  • pancetta 70g cubetti di pancetta or cut up a whole piece
  • white wine 200ml
  • chicken or vegetable stock 1 litre, heated to simmering
  • butter 25g
  • flat-leaf parsley a handful, chopped
  • parmesan a lump, for grating and shaving
  • lemon 1, halved


  • Step 1

    Slice the shallots rather than chopping them – spelt is a robust grain so it needs reasonably chunky vegetables to sit alongside it. Heat some olive oil in a large pan and add the shallots and garlic and fry gently, stirring every now and then until they have taken on a little colour. Add the thyme and stir. Unlike an ordinary risotto you don’t need to keep the onions translucent. Add some seasoning and stir in the spelt, keeping the pan moving so it doesn’t stick. Now add the mushrooms and fry them well to get a bit of colour on them, next add the pancetta and fry it until it is well coloured. You really have to give everything a good blast of heat, especially the grains as this really opens them up and helps them absorb the stock.

  • Step 2

    Add the white wine and bubble it off. Once it has evaporated, turn the heat down and add a ladleful of hot stock. Let the spelt absorb the stock before adding the next bit or it’ll flood and go soggy. Adding it bit by bit keeps the grain firm and concentrates the flavour of the dish.

  • Step 3

    Take the risotto off the heat once the spelt is just al dente and there is still a good amount of sauce around the grains, this should take about 40-45 minutes. Now add the butter and stir it in briskly, then add a little chopped parsley and grate in some parmesan.

  • Step 4

    Add a squeeze of lemon, spoon into shallow bowls, add the remaining parsley and parmesan shavings.

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Nutritional Information

  • Kcals 463
  • Fat 20.5g
  • Saturates 7g
  • Carbs 48.1g
  • Fibre 1g
  • Protein 20.9g
  • Salt 2.41g