Looking for a quick and healthy mid week supper?

Well look no longer, this Spelt Risotto is easy to make, needs a little attention and stirring through the cooking time but the end result is very tasty. This recipe is for Mushroom Risotto but you could easily adapt to your favourite.

Spelt is an ancient grain with a history of use in both Europe and the Middle East. This super grain is rich in B Vits, Minerals and dietary fibre. Its perfect replacement for rice or wheat in a variety of sweet and savour dishes.

Mushroom Spelt Risotto
Serves 2
120gm Pearled Spelt
1 sml brown onion, chopped
1 large clove garlic, chopped
1 tsp rapeseed oil
8 chestnut mushrooms, chopped
6 dry porchini mushrooms (soaked in warm water and then chopped)
1 pint stock ( veg or chicken works well)
Juice of half lemon
Handful of parsley, chopped
20gm Pecoreno Romano or Parmesan cheese

First soak the dry mushroom for at least ten minutes.

Meanwhile take a heavy bottom pan and heat the oil and then add the onion and garlic with a small pinch of salt.

Reduce the heat and sauté for a couple of mins.  If it looks as through the onion will catch (brown) add a splash of the stock.

Then add the mushrooms and stir through for a few moments.  Next pour in the spelt and stir all the ingredients together.

Now add large glug of your stock and reduce the heat and give a stir.

As the stock begins to reduce add another glug, stir gently.  Repeat until the stock has been used.  This will take about 20 mins.  Don’t try to rush this stage, you want the spelt to slowly absorb every bit of the lovely stock.

Just before you are ready to serve, add the lemon juice, parsley and the cheese, stir through.

Serve risotto with a rocket salad.

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