This cosy autumnal mushroom and spelt risotto is earthy, nutty and so easy to make. You and your gut microbes will love it. Like humans, mushrooms have the ability to make vitamin D from sunshine so pop yours on the window sill for around 20 mins before using.
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Serves
2
Shallot
Garlic Clove
Fresh Thyme
Spelt
Mixed Wild Mushrooms
Vegetable Stock
Fresh Parsley
Olive Oil
Serves
2
Shallot
Garlic Clove
Fresh Thyme
Spelt
Mixed Wild Mushrooms
Vegetable Stock
Fresh Parsley
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely chop the shallot and garlic.
Step 2.
Heat a glug of olive oil in a large pan over a medium heat. Add the shallot and fry for a few minutes until translucent and slightly golden. Add in ½ the garlic and the fresh thyme and continue to cook for a further minute.
Step 3.
Add the spelt to the pan and stir to coat then cover with the stock.
Step 4.
Leave to simmer for around 40 mins until the spelt is cooked, topping it up with more stock or water as needed if it’s drying out.
Step 5.
In the last 10 mins of cooking time, slice the mushrooms and roughly chop the parsley. Heat a glug of olive oil in a frying pan over a medium-high heat. Add the mushrooms and remaining garlic and fry until golden. Season with salt and black pepper.
Step 6.
Divide the spelt between plates and top with the mushrooms and a sprinkling of fresh parsley.
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