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Mushroom and pea spelt risotto
Introduce
Chef :
AlessandraMushroom and pea spelt risotto
This is a great dish for when it’s cold! The spelt with the mushrooms makes it quite dark in colour so the parsley, peas and cheese add some vibrancy. Perfect with a big green salad 😋
Ingredient
Food ration :
2 servings
1 tbsp
olive oil + extra
500-750 ml
veggie or vegan stock
3 cloves
garlic, peeled and crushed
1 cup
pearled spelt
2-3 tbsp
fresh parsley, finely chopped
Cooking instructions
* Step 1
In a pan, heat the oil. Add the onion and sauté for 10-15 mins.
* Step 2
Add the mushrooms. Sauté for a few mins then add the garlic and thyme. Season and continue to sauté until the mushrooms soften.
* Step 3
Add the spelt and stir for a minute or two. Start adding the stock a spoonful or two at a time and stir regularly so the mix doesn’t stick.
* Step 4
The spelt will take about 20-30 mins in total so about 15-20 mins in, add the peas. Cook til the spelt is tender with a little bit of bite and the peas are tender.
* Step 5
Add a few grinds of pepper. Add a drizzle of oil or a knob of butter. Stir through some goats cheese and some of the parsley. To serve, crumble some more goats cheese on top along with the rest of the parsley. Enjoy 😋
Note: if there is a photo you can click to enlarge it
Tag
olive oil + extra
veggie or vegan stock
onion, finely chopped
mushrooms, cleaned and chopped/ torn - i used chanterelles but button/ chestnut/ most types work well
garlic, peeled and crushed
tsps fresh thyme leaves - sage would be good too
pearled spelt
peas - fresh or thawed if using frozen
fresh parsley, finely chopped
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