This is the ultimate vegetarian comfort dish. I love the texture of spelt – it has more crunch than regular risotto and this one pot is also lower maintenance than arborio risotto as it can simmer without needing to be stirred constantly.
Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
200g pearled spelt
30g dried porcini mushrooms
100g chestnut mushrooms sliced
200g mixed mushrooms torn or sliced
1 onion chopped
2 garlic cloves crushed
100ml white wine
1l hot stock
50g grated pecorino or parmesan
200g Cavolo Nero, woody stalk removed, leaves chopped
Truffle oil (optional)
Rinse the spelt in a pan of water and drain.
Cover the dried porcini mushrooms with boiling water.
In a large pan heat 2 tbsp oil and sauté the onions for 5 minutes. Add the garlic followed by the spelt.
Using a fork lift out the porcini and chop them roughly. Add the porcini to the pan.
Stir and then add the wine. Let it bubble for a minute before adding the reserved liquid from the dried porcini, apart from the last tablespoon which may be a bit gritty. Add the stock and let the pot simmer for 15 minutes.
Stir in the chestnut and mixed mushrooms and stir again. Cook for 10 minutes. Add the Cavolo Nero and cook for 5 minutes more.
Stir in the Parmesan or pecorino. Squeeze in the lemon juice and taste for seasoning.
Drizzle with the truffle oil and finish with the chopped parsley. Serve!