This Spelt and Mushroom Risotto recipe is for me synonymous of a comforting food I love to enjoy in fall. It’s full of roundness and flavors…
I imagine you know risotto, which is generally made with Italian round rice (arborio or carnaroli type) but today I suggest you try a version with small spelled.
I really like this cereal grown in my region (and particularly the Drôme) because it offers good hold and a little more firmness to this risotto than traditional rice.
Unlike rice-based risotto which is smooth and creamy, einkorn risotto will have a little more chew and hold.
I didn’t put any in my recipe because the cheese is enough to make a binder but you can very well add a little crème fraîche to this recipe.
Spelt and Mushroom Risotto recipe
What is spelled/spelt?
Spelt is a very old cereal, cultivated mainly in the South (Provence, Alps, Italy).
It looks like rice but is slightly larger and brown. It is renowned for its nutritional qualities and its richness in protein.
It allows you to vary from other cereals and make delicious and healthy recipes. You will find them in grocery stores, often in the organic section.
How to cook it?
Spelt cooks for a long time, generally around fifty minutes.
To save about half the time, you can soak them for 12 hours. Otherwise, as in this recipe, you can precook it for around twenty minutes then make your recipe and finish cooking the cereals at this time.
What ingredients will you need to make this spelt risotto recipe?
- a leek
- dry white wine
- vegetables soup
- parmesan or pecorino
- sage leaves
- cloves of garlic
- brown button mushrooms
- salt and pepper
- optionally, you can add a little bit of cream.
What other fall recipe ideas could you try?
Spelt and Mushroom Risotto Recipe
- 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)
- 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.
If you ever make my homemade Spelt and Mushroom Risotto recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!