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Spelt and Wild Mushroom Risotto





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200g pearled spelt

25g dried porcini mushrooms

½ tbsp olive oil

1 onion, finely slice

2 garlic cloves, finely sliced

100g chestnut mushrooms, cut into ¼

100ml white wine

1l hot vegetable stock

1tbsplow fat crème fraiche

Bunch of chives, finely chopped

Parmesan, grated (or vegetarian alternative)


1.Put the spelt in a bowl and cover the spelt with cold water for 20 minutes.

2.Next soak the dried porcini mushrooms in 100ml boiling water in a separate bowl for 20 minutes.

3.Heat the olive oil in a large frying pan and add the onion and garlic and cook for 2 minutes, then add the chestnut mushrooms and cook for a further 2 minutes.

4.Drain the spelt and add to a pan with the wine and simmer until almost all the liquid evaporates, stirring often.

5.Drain the porcini mushrooms and then add them to the pan. Keep the liquid and add vegetable stock. Stir in the stock 1 cup to the pan and simmer,stirring often, until all liquid is absorbed and the spelt is just tender - about 20 minutes in total. Stir in the crème fraiche and season with salt and pepper.Spoon onto plates and sprinkle over chives and parmesan.