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.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 4 ShallotsDiced
  • Bunch of Thyme
  • 200g Pearled Spelt
  • 150g Wild MushroomsChopped
  • 70g Pancetta
  • 1L Chicken or Vegetable Stock
  • 200ml White Wine
  • 25g Grass-Fed Butter
  • Handful of flat-leaf ParsleyChopped
  • 100g Parmesan cheeseFor grating and shaving
  • 1 LemonHalved
  • Salt & PepperTo taste
  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