This autumnal risotto has a wonderful nutty flavour and is low in fat too. However, the gluten in spelt is more water-soluble, making it easier to digest. This spelt and mushroom risotto uses pearled spelt, which means the outer layer of bran has been removed – this speeds up the cooking process and allows the grain to soak up all the delicious flavours.
Ingredients of Wild Mushroom Risotto (Fat Free)
- dried porcini mushrooms 20g
- vegetable oil 2 tbsp
- chestnut mushrooms 250g, sliced
- onion 1, finely chopped
- garlic 2 cloves, finely chopped
- pearled spelt 250g
- white wine a glass (optional)
- vegetable stock 500ml, hot
- soft cheese 2 tbsp
- Italian hard cheese 25g, finely grated, plus extra to serve
- flat-leaf parsley a small bunch, leaves torn
- lemon 1, zested and a squeeze of juice
Method of Wild Mushroom Risotto (Fat Free)
- STEP 1 Put the dried porcini mushrooms in a small bowl and pour more than 250 ml of just boiled water.
- STEP 2 Heat 1 tablespoon vegetable oil in a large skillet over high heat and add the chestnut mushrooms. Cook 5 to 10 minutes or until all the moisture has evaporated and they are caramelized. Reduce the heat and add the remaining oil, onion, garlic and a little seasoning, and cook gently for 5 minutes until tender. Add the spelled and mix until it is completely coated with oil. Add the wine, if necessary, and cook until it is reduced by 1⁄2.
- STEP 3 Drain the porcini mushrooms, keeping the liquid, chop and add to the risotto. Add the porcini liquid to the broth and add a ladle at a time to the risotto. Cook 25 minutes or until the spelled is tender. Stir through soft and hard cheeses, followed by parsley.
- STEP 4 To serve, divide into bowls, squeeze out a little lemon juice, scatter over the lemon zest and additional cheese, if desired.
