Mushroom Spelt Risotto

A comforting risotto-style dish packed with Mixed Mushrooms, fresh mushrooms and nutty Wholegrain Spelt. Finished with crème fraîche, fresh parsley and Parmesan, it's rich, creamy and full of savoury flavour.


Written by Merchant Gourmet
30 minutes Serves 4 Beginner
Mushroom Spelt Risotto
Ingredients
  • 1 pack Merchant Gourmet Mixed Mushrooms
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pack mixed wild or chestnut mushrooms
  • Small glass white wine (approximately 150ml)
  • 1 small pot crème fraîche (or plant-based alternative)
  • 1 pouch Merchant Gourmet Wholegrain Spelt
  • Small bunch fresh parsley, chopped
  • Knob of butter
  • Salt and black pepper

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Wholegrain Spelt
Wholegrain Spelt
250G
  1. Cover the Merchant Gourmet Mixed Mushrooms with boiling water and leave to soak.
  2. Finely chop the shallots and garlic.
  3. Heat the butter in a wide, shallow pan over a medium heat. Add the shallots and garlic with a pinch of salt and cook until softened.
  4. Roughly slice the fresh mushrooms and add to the pan. Cook until golden.
  5. Pour in the white wine and simmer until almost completely evaporated.
  6. Strain the mushroom soaking liquid into a jug, leaving any sediment behind.
  7. Roughly chop the soaked mushrooms and add them to the pan.
  8. Pour in the mushroom soaking liquid and bring to a gentle simmer.
  9. Stir through the Merchant Gourmet Wholegrain Spelt and cook for around 10 minutes until the grains have absorbed much of the liquid.
  10. Stir through the crème fraîche, parsley and black pepper.
  11. Divide between bowls and finish with grated Parmesan if using.

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