Spelt mushroom risotto

Name: Spelt mushroom risotto
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 tbsp olive oil; 500 g mushrooms, sliced; 30 g butter; 1 onion, chopped; 3 cloves garlic, crushed; 1 courgette, grated; 320 g pearled spelt; 150 ml white wine; 650 ml vegetable stock; 60 g Parmesan

Tom Jacobs @snakey_jakey

Cambridge

Spelt mushroom risotto

Tom Jacobs @snakey_jakey

Saved

Ingredients

40min

4 servings

3 tbspolive oil
500 gmushrooms, sliced
30 gbutter
1onion, chopped
3 clovesgarlic, crushed
1courgette, grated
320 gpearled spelt
150 mlwhite wine
650 mlvegetable stock
60 gParmesan

Saved

Steps

40min

1

Fry the mushrooms with 2tbsp of oil. Set aside
2

Heat the remaining oil and butter in a frying pan until bubbles, add the onions and cook on low heat. When golden, add the garlic
3

Add the spelt and courgette and cook for 2 mins
4

Add the wine and heat until evaporated
5

Add the stock and cook for 15min, stirring regularly
6

Add the mushrooms and heat for a further 10min
7

When creamy, take off the heat and stir in the Parmesan