Spelt and Mushroom Risotto

Ingredients

• Dried Porcini Mushroom

  Roland

  20g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Closed Cup Chestnut Mushrooms

  Sainsbury's

  250g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 clove or 6g

• Spelt

  Uncooked

  250g

• White wine

  Alcoholic beverage, table

  100g

• Vegetable Stock

  Freshdirect

  500g

• Goat cheese

  Soft type

  2 tbsp or 30g

• Parsley

  Raw

  ½ cup or 30g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

Directions

1. Put the dried porcini into a small bowl and pour over 250ml of just-boiled water.
2. Heat 1 tbsp of the vegetable oil in a large frying pan over a high heat and add the chestnut mushrooms. Cook for 5-10 minutes or until all of the moisture has evaporated and they are caramelised. Reduce the heat and add the remaining oil, the onion, garlic and a little seasoning, and cook gently for 5 minutes until soft. Add the spelt and mix until fully coated in oil. Pour in the wine, if using, and cook until reduced by 12.
3. Drain the porcini, keeping the liquid, chop and stir into the risotto. Add the porcini liquid to the stock and stir into the risotto a ladleful at a time. Cook for 25 minutes or until the spelt is tender. Stir through the soft and hard cheeses, followed by the parsley.
4. To serve, divide between bowls, squeeze over a little lemon juice, scatter over the lemon zest, and extra cheese, if you like.
5. (source: https://www.olivemagazine.com/recipes/vegetarian/spelt-and-mushroom-risotto/)