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Spelt & Mushroom Risotto

serves
Serves 4
time
40 mins
level
Beginner

This hearty risotto swaps traditional rice for our quick cook spelt, adding extra bite and goodness to every spoonful. Dried porcini mushrooms bring a deep, savoury richness, while a touch of cream ties it all together for a comforting dish that feels indulgent but full of wholesome ingredients.

Spelt & Mushroom Risotto

serves
Serves 4
time
40 mins
level
Beginner

This hearty risotto swaps traditional rice for our quick cook spelt, adding extra bite and goodness to every spoonful. Dried porcini mushrooms bring a deep, savoury richness, while a touch of cream ties it all together for a comforting dish that feels indulgent but full of wholesome ingredients.

Ingredients

  • 20g dried porcini mushrooms
  • 2 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 250g Merchant Gourmet Quick Cook Spelt
  • A glass (optional) white wine
  • 500ml vegetable stock
  • 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

Instructions

  1. Soak the dried porcini mushrooms as per the pack instructions
  2. Heat 1 tbsp of the olive 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
  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 15 minutes or until the spelt is tender. Stir through the soft and hard cheeses, followed by the parsley.
  4. To serve, divide between bowls, squeeze over a little lemon juice, scatter over the lemon zest, and extra cheese, if you like.

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