Go Back
Risotto petit épeautre champignons

Spelt and Mushroom Risotto Recipe

Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:40 minutes
Resting Time:12 hours
Course: Main course
Servings: 4 servings

Ingredients

  • 300 g spelt
  • 1 leek
  • 80 g butter
  • 25 cl dry white wine
  • 40 cl vegetable or poultry broth
  • 80 g finely grated parmesan or pecorino
  • 6 sage leaves
  • 2 garlic cloves
  • 600 g brown button mushrooms
  • Salt and pepper
  • 5 cl fresh cream (optional)

Instructions

  • Start by soaking the einkorn for 12 hours to reduce cooking time.
    If you don't have time to soak the einkorn, pre-cook it for 25 minutes in boiling water.
  • Clean the mushrooms and cut them into slices.
    Melt the butter (20 g) in a pan. Add the sage leaves and pressed garlic.
    When the butter becomes foamy, add the mushrooms and cook for 10 minutes, until the mushrooms are lightly browned.
    Season with salt and pepper then keep warm.
  • Clean the leek and cut it into thin slices.
    In a large saucepan, gently heat the leek with a little butter (around 20 g) for 3 to 5 minutes.
    Then add the pre-cooked or soaked and drained spelled.
    Deglaze with white wine.
    Then add the hot broth and simmer for 10 to 15 minutes. The broth should almost evaporate.
  • Remove from the heat, add the rest of the butter as well as the parmesan or pecorino to the risotto and mix until everything is very smooth.
    You can also add a little cream if you wish.
    Serve the plates and add the mushrooms on top.
    Taste immediately and adjust the seasoning if necessary.