Ingrédients
- 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
Méthode
- Soak the dried porcini mushrooms as per the pack instructions
- 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
- 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.
- To serve, divide between bowls, squeeze over a little lemon juice, scatter over the lemon zest, and extra cheese, if you like.
