Food / 15 June, 2017 / My Baba

Creamy Spelt & Mushroom Risotto

Ingredients

1 x 250g pack Merchant Gourmet Spelt
1 x large shallot
3 x garlic cloves
250g chestnut mushrooms
3 tbsp Coconut Cream
¼ tsp english mustard
20g toasted pine nuts
20g curly leaf parsley
zest & juice ½ lemon
Olive Oil
Extra virgin olive oil
Vegan parmesan
Sea salt & black pepper

To Serve

Roasted Cherry Tomatoes

Method

Heat 1 tbsp of olive oil in a large pan or skillet. Finely chop the shallot and add to pan. Season and sweat until translucent.

In a separate pan, heat a tablespoon of oil in a small skillet. Slice the mushrooms and add to pan. Season with salt and freshly ground black pepper and let them cook over a low heat until they begin to exude their juices. Mince the garlic and add to pan. Stir to coat and cook for a further 3-4 minutes.
Add the spelt to the pan along with the shallots. Pour over any excess liquid from the mushrooms and let the spelt absorb the flavours.
Once the mushrooms are reasonably dry, transfer to the spelt pan and stir to combine. Add the coconut cream, lemon zest, juice, mustard and season generously. Cook gently for around 2-3 minutes before tossing in the toasted pine nuts and finely chopped parsley.
Roast some vine tomatoes in a pre-heated oven at 180 degrees celsius for around 20 minutes before serving.
Recipe from food specialists Merchant Gourmet, created in collaboration by PeaSoup

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