A friend of my recently introduced me to the spelt grain. Spelt has been in the UK long before many of the wheat hybrids we eat today. It has more nutrients than it's inbred wheat cousins and doesn't seem to cause sensitivity or intolerance. Which is why it's often used as replacement for wheat in breads and pastas. Since it's mushroom season I thought I'd try out spelt risotto or Speltotto (coined by Hugh Fearnley-
INGREDIENTS:
200g Sharpham Park Pearled Spelt*
1 litre of vegetable stock
1 large onion
50g butter
Virgin Olive Oil
Not just a pasta cheese*
METHOD:
1. Rinse the spelt under a cold tap and put to the side.
2. Dice the onion and slice the mushrooms.
3 Heat up the butter and a splash of olive oil.
4. Add in the onions and cook until soft.
5. Add the spelt to the pan and coat the grains in the oil and butter making sure the grains don't stick together.
6. Gradually add a quarter of the stock and allow the spelt to absorb the liquid. Keep adding the stock and allowing it to absorb until all the stock has been absorbed. This should take about 20 minutes.
7. Add in the mushrooms and stir until they are cook.
8. Sprinkle with grated cheese and garnish with Parsley.
 |
| Garnished with home grown parsley |
200g Sharpham Park Pearled Spelt*
1 litre of vegetable stock
1 large onion
50g butter
Virgin Olive Oil
Not just a pasta cheese*
METHOD:
1. Rinse the spelt under a cold tap and put to the side.
2. Dice the onion and slice the mushrooms.
3 Heat up the butter and a splash of olive oil.
4. Add in the onions and cook until soft.
5. Add the spelt to the pan and coat the grains in the oil and butter making sure the grains don't stick together.
6. Gradually add a quarter of the stock and allow the spelt to absorb the liquid. Keep adding the stock and allowing it to absorb until all the stock has been absorbed. This should take about 20 minutes.
7. Add in the mushrooms and stir until they are cook.
8. Sprinkle with grated cheese and garnish with Parsley.
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