Spelt and Mushroom Risotto


2 cups CVM Spelt Berries

4 shallots, finely chopped

3 garlic cloves, finely chopped

1 handful of parsley, finely chopped

1 cup white wine

Extra virgin olive oil



¾ stick butter

4 tbsp parmesan Reggiano, grated

4 cups chicken stock

3 cups mushrooms of your choice, washed and cut to bite size if necessary.

In a saucepan, on a medium heat, add the olive oil, then the shallots and cook gently.

Add the spelt and stir for about 3 minutes until it gets hot and glazed in the oil.

Pour the wine and reduce by 1/3. Season with salt and pepper then add the chicken stock a little at a time until the spelt is cooked (about half an hour).

In a frying pan, on a medium heat add the olive oil, then add the mushrooms and cook until golden brown (I also added a little more wine during the sauté), then add the garlic and the parsley and cook for another minute.

Add the mushrooms to the spelt, check the seasoning and finish by stirring in the parmesan and butter.