Vegetarian

Spelt Risotto with Wild Mushrooms takes several minutes to prepare.

Spelt Risotto with Wild Mushrooms takes several minutes to cook.

Spelt Risotto with Wild Mushrooms makes 8 servings.

The ingredients for Spelt Risotto with Wild Mushrooms are:

500 gram(s) Spelt
50 gram(s) Apple Valley Wild Mushroom Medley, dried (by BJMOOMEY)
2 tbsp Extra Virgin Olive Oil
1 glass (3.5 fl oz) White Wine
56 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
500 mL Water, tap
1 medium (2-1/2" dia) Onions, raw
8 clove Garlic
1 cup Milk, 3.25%
.5 cup Parmesan Cheese, grated

Here is how you make Spelt Risotto with Wild Mushrooms:

Place mushrooms in a bowl and cover with cool water, set aside for at least 1 hour. In a large stock pot or dutch oven, heat the olive oil, add finely chopped onion and garlic and saute until lightly brown. Reduce heat. Remove excess moisture from mushrooms, and slice thinly, add to onions, then add spelt, increase heat to medium and sautee, stiring constantly for 5 minutes. Add wine and let alcohol burn off, about a minute. Turn the heat to high and add stock one cup at a time (56g of knorr stock makes about 4.25cups of stock) stirring until absorbed before adding more. After all the stock has been absorbed, taste the spelt if it's still hard, add water and continue stirring. Once the spelt is soft, add the milk, and pepper, allow milk to bubble and then stir in cheese. Let rest 5 minutes before serving. Top with fresh thyme, chives, or whatever herbs you like. Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user JENNYSAUFL.

The nutritional information for Spelt Risotto with Wild Mushrooms is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 355.1

• Total Fat: 9.2 g
• Cholesterol: 8.0 mg
• Sodium: 145.1 mg
• Total Carbs: 51.0 g
• Dietary Fiber: 8.1 g
• Protein: 12.2 g