Spelt and mushroom risotto
- Preparation and cooking time
- Total time
- + soaking
- Easy
- Serves 4
Ingredients
- 20g dried porcini mushrooms
- 2 tbsp vegetable oil
- 250g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 250g pearled spelt
- a glass (optional) white wine
- 500ml vegetable stock, hot
- 2 tbsp soft cheese
- 25g Italian hard cheese, finely grated, plus extra to serve
- a small bunch flat-leaf parsley, leaves torn
- 1 lemon, zested and a squeeze of juice
Method
- STEP 1
Put the dried porcini into a small bowl and pour over 250ml of just-boiled water.
- STEP 2
Heat 1 tbsp of the vegetable oil in a large frying pan over a high heat and add the chestnut mushrooms. Cook for 5-10 minutes or until all of the moisture has evaporated and they are caramelised. Reduce the heat and add the remaining oil, the onion, garlic and a little seasoning, and cook gently for 5 minutes until soft. Add the spelt and mix until fully coated in oil. Pour in the wine, if using, and cook until reduced by 1⁄2.
- STEP 3
Drain the porcini, keeping the liquid, chop and stir into the risotto. Add the porcini liquid to the stock and stir into the risotto a ladleful at a time. Cook for 25 minutes or until the spelt is tender. Stir through the soft and hard cheeses, followed by the parsley.
- STEP 4
To serve, divide between bowls, squeeze over a little lemon juice, scatter over the lemon zest, and extra cheese, if you like.
