Wild Mushroom Spelt Risotto


You will need

• 200g pearled spelt
• 500ml vegetable stock
• 2-3 tbsp extra virgin
olive oil
• 45g butter
• 250g mushrooms,
finely sliced
• 2 garlic cloves, crushed
• 100ml dry white wine
• 1 tsp fresh thyme,
chopped
• Small bunch of
chives, chopped
• 1 tsp crushed chilli flakes
• 35g grated parmesan
• Salt & freshly ground
black pepper


Directions

1 Place the spelt, enough hot vegetable stock to cover
the spelt and a drizzle of good olive oil into a solid
container and steam at 1000c for 30 minutes.


2 Meanwhile, heat 15g of butter and a tablespoon of
olive oil in a pan, and sauté the mushrooms until starting to brown, add then the garlic and cook for 30 seconds.


3 Add the white wine into the pan, and cook until
all the alcohol is evaporated. Add the herbs and chilli
flakes and place somewhere to keep warm.


4 Once the spelt is cooked, add it to the pan, and stir
on a medium high heat for a minute, along with the
remaining butter and parmesan, and stir until the
risotto reaches a lovely creamy consistency.


5 Check the seasoning and serve.

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