Spelt wild mushroom risotto
Ingredients
- 200g pearled spelt
- 25g dried porcini mushrooms
- ½ tbsp olive oil
- 1 onion, finely diced
- 2 garlic clove, finely chopped
- 100g chestnut button mushroom, cut into quarters
- 100ml white wine
- 1l hot vegetable stock
- 1 tbsp low-fat crème fraîche
- bunch chives, finely chopped
- handful grated pecorino or Parmesan to serve (optional)
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