Spelt and Wild Mushroom Risotto Recipe

Nutty, satiating and lip-smacking delicious, this nutty Spelt and Wild Mushroom Risotto recipe is packed with pancetta, wild mushrooms and thyme, cooked in white wine. Leave out the pancetta for a veggie-friendly version.

  • Spelt contains a broad spectrum of nutrients, including complex carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Spelt is high in vitamin B2,niacin, manganese, thiamin, copper, and magnesium and boost the digestive system.

Print Recipe
Spelt and Wild Mushroom Risotto Recipe
Rich in Vitamin D, mushrooms are a must-add to your winter diet! Their 6-6.7 pH makes them an ideal choice for GERD patients.
Votes: 0
Rating: 0
You:
Rate this recipe!
Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 4 Shallots Diced
  • Bunch of Thyme
  • 200 g Pearled Spelt
  • 150 g Wild Mushrooms Chopped
  • 70 g Pancetta
  • 1 L Chicken or Vegetable Stock
  • 200 ml White Wine
  • 25 g Grass-Fed Butter
  • Handful of flat-leaf Parsley Chopped
  • 100 g Parmesan cheese For grating and shaving
  • 1 Lemon Halved
  • Salt & Pepper To taste
Healthy Diet for Acid Reflux Lunch/Dinner for Acid Reflux
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 4 Shallots Diced
  • Bunch of Thyme
  • 200 g Pearled Spelt
  • 150 g Wild Mushrooms Chopped
  • 70 g Pancetta
  • 1 L Chicken or Vegetable Stock
  • 200 ml White Wine
  • 25 g Grass-Fed Butter
  • Handful of flat-leaf Parsley Chopped
  • 100 g Parmesan cheese For grating and shaving
  • 1 Lemon Halved
  • Salt & Pepper To taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Slice the shallots rather than chopping them – spelt is a robust grain so it needs reasonably chunky vegetables to sit alongside it.
  2. Heat butter in a large pan. Add the shallots and fry gently, stirring every now and then until they have taken on a little color.
  3. Add the thyme and stir. Unlike an ordinary risotto you don’t need to keep the onions translucent.
  4. Add some seasoning and stir in the spelt, keeping the pan moving so it doesn’t stick.
  5. Now add the mushrooms and fry them well to get a bit of color on them,
  6. Next add the pancetta and fry it until it is well colored.
  7. You really have to give everything a good blast of heat; especially the grains as this really opens them up and helps them absorb the stock.
  8. Add the white wine and bubble it off. Once it has evaporated, turn the heat down and add a ladleful of hot stock. Let the spelt absorb the stock before adding the next bit. Adding it bit by bit keeps the grain firm and concentrates the flavor of the dish.
  9. Take the risotto off the heat once the spelt is just al dente and there is still a good amount of sauce around the grains, this should take about 40-45 minutes.
  10. Add a little chopped parsley and grate in some parmesan. Add a squeeze of lemon, spoon into shallow bowls, add the remaining parsley and parmesan shavings
Nutrition Facts
Spelt and Wild Mushroom Risotto Recipe
Amount Per Serving
Calories 373 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 52mg 17%
Sodium 1722mg 72%
Potassium 403mg 12%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 2g
Protein 20g 40%
Vitamin A 86%
Vitamin C 112%
Calcium 47%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment

Drug Side Effects Helper

    Health Supplement Identifier

    Write For Us

    Learn More