Mushroom Spelt Risotto2

Mushroom Spelt Risotto

Risotto is one of my all time fave meals. Although it does take some attentiveness, overall it is very simple and easy to make. This risotto uses a slightly unconventional ingredient in place of the usual arborio rice. Spelt!
Spelt is a close relative of wheat* but unlike other forms of wheat, spelt is packed full of nutrients, vitamins and minerals, which is why it has gained some popularity as a legit health food recently. It has a good protein and fibre content, as well as significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid! So if you haven’t tried spelt yet, it could be time to stock up!

This risotto is satisfyingly filling, perfectly creamy, and not quite as sloppy as its traditional arborio rice counterpart. It is incredibly easy to make, with very few ingredients and is absolutely ideal for a fuss-free dinner!

Have you tried spelt yet? I would love to hear what you think of wheat’s lesser known cousin. Comment below!

*sorry coeliacs you will need to replace the spelt in this recipe with normal arborio rice for a GF version

Mushroom Spelt Risotto3

Mushroom Spelt Risotto

Serving Size: Serves 1

Ingredients

  • 1/2 White onion
  • 1 Large garlic clove
  • 1tbsp Oil
  • 100g Pearled spelt
  • 300ml Vegetable stock
  • 7 Chestnut mushrooms (approx 160g)
  • 1/4 Cup nutritional yeast

Method

  1. Place the oil into a saucepan, dice the onion and finely chop the garlic
  2. Heat the onion and garlic in the oil on low-medium heat for around 4 minutes
  3. Stir in the spelt and coat well with the moisture from the pan and heat for a further 2-3 minutes. Avoid letting it stick or dry out.
  4. Add around 100ml of the stock and continue to stir on low-medium heat until the stock is absorbed
  5. Add the sliced mushrooms and another 100ml of stock and continue to stir until the stock is absorbed again
  6. Add the nutritional yeast and the last bit of stock and stir until the final stock is absorbed
  7. Overall the cooking time should be around 18-25mins and the spelt will be firm but not crunchy
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