Spelt and Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms

  Tesco

  1 oz or 28g

• Water

  Plain, clean water

  1 cup or 237g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Onions

  Raw

  1 medium or 110g

• Spelt

  Uncooked

  1 ½ cup or 261g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Goat cheese

  Soft type

  2 tbsp or 30g

• Lemons

  Raw, with peel

  4 slice (1/8 of fruit) or 54g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Parsley

  Raw

  4 tbsp or 15g

• Lemon juice

  Raw

  1 lemon yields or 47g

Directions

1. Place the dried porcini mushrooms in a small bowl and cover with just-boiled water to soak.
2. Heat half of the vegetable oil in a large frying pan over high heat. Add the sliced mushrooms and cook for 5-10 minutes until all moisture has evaporated and they are caramelized.
3. Reduce the heat, add the remaining oil, onion, garlic, and a pinch of salt and pepper. Cook gently for 5 minutes until soft. Stir in the spelt until coated in oil. Pour in the wine and cook until reduced.
4. Drain the porcini mushrooms, reserving the liquid. Chop the porcini and add to the risotto. Combine the porcini liquid with the vegetable broth and add to the risotto a ladleful at a time.
5. Cook for 25 minutes or until the spelt is tender. Stir in the goat cheese, Parmesan, and parsley.
6. To serve, divide the risotto between bowls and finish with a squeeze of fresh lemon juice.

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