Spelt & wild mushroom risotto

30-60 minutes 4 servings 400 kcal or less chive chives crème fraîche dinner party recipes family recipes garlic clove garlic cloves grains healthy healthy recipes low fat low-fat recipes mains mushroom mushrooms olive oil onion onions parmesan porcini rissotto seasonal recipes spelt vegetable stock white wine

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Ingredients

200g pearled spelt

25g dried porcini mushrooms

½ tbsp olive oil

1 onion , finely diced

2 garlic cloves , finely chopped

100g chestnut button mushroom , cut into quarters

100ml white wine

1l hot vegetable stock

1 tbsp low-fat crème fraîche

bunch chives , finely chopped

handful grated pecorino or parmesan to serve (optional)

Method

Cover the spelt with cold water and soak the dried mushrooms in 100ml boiling water in a separate bowl for 20 mins. Heat the olive oil in a large frying pan. Tip in the onion and garlic, cook for 2 mins, then add the chestnut mushrooms and cook for a further 2 mins. Drain the spelt and add along with the wine. Simmer until almost all the liquid evaporates, stirring often.

Drain the porcini mushrooms, add them to the pan and the soaking liquid to the vegetable stock. Stir in the stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and the spelt is just tender, about 20 mins in total. Stir in the crème fraîche and season with salt and pepper. Spoon onto plates and sprinkle over chives and cheese (if using).