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Spelt Risotto with Mushrooms


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Ingredients

(serves 2-4)

  • 1 onion finely diced
  • ½ leek finely sliced
  • 2 cloves garlic, finely chopped
  • 200g spelt soaked for 1 hour or overnight drained
  • 12 button mushrooms roughly, chopped
  • 4 large swiss brown mushrooms, roughly chopped
  • 10g dried porcini mushrooms, soaked
  • 100g diced pancetta
  • 100ml white wine or red wine
  • 2 bay leaves
  • A good handful baby spinach
  • 4 sprigs fresh thyme
  • 1L chicken or vegetable stock, hot
  • 25g butter
  • ⅓ bunch chopped parsley
  • 50g parmesan grated
  • Olive oil
  • 2 poached eggs for garnishing
  • Finely sliced pancetta for garnish
  • 1 lemon

Method

In a large saucepan, heat a little olive oil and add the pancetta, onion, leek and garlic and sauté until soft. Add the spelt and bay leaves, fresh thyme and stir, then add the wine and allow to reduce, then add the stock and cook for about 15 minutes. Add the mushrooms, and cook for a further 10 minutes. Add the spinach and allow to wilt. Add the grated parmesan, butter and season with salt and pepper. Finish with chopped parsley and a squeeze of lemon. Serve with a poached egg, shaved parmesan and crisp pancetta slices. For the crisp pancetta, place on a lined baking tray and place in the oven at 180°C until crisp.