Spelt Risotto

🛒 Ingredients

• Spelt (Farro) 50 g · 175 kcal
• Olive Oil 5 g · 45 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 4 kcal
• Cremini Mushrooms 50 g · 13 kcal
• Dry White Wine 25 g · 20 kcal
• Vegetable Broth 250 g · 5 kcal
• Parmesan Cheese 10 g · 39 kcal
• Unsalted Butter 5 g · 36 kcal
• Fresh Parsley 1 g · 1 kcal

👨‍🍳 Instructions

1. Gently warm the vegetable broth in a saucepan and keep it simmering over low heat throughout the cooking process.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion until it softens and becomes translucent, about 5 minutes.
3. Add the minced garlic and sliced cremini mushrooms, cooking for another 3-5 minutes until the mushrooms release their liquid and begin to lightly brown.
4. Stir in the spelt and toast for 1-2 minutes until slightly fragrant, ensuring each grain is well coated with the oil and aromatics.
5. Pour in the white wine and stir continuously until it has almost completely evaporated and the alcohol scent has dissipated.
6. Add one ladleful of simmering broth to the spelt, stirring constantly until it is fully absorbed. Continue adding broth, one ladleful at a time, stirring until absorbed, for about 30-40 minutes, or until the spelt is tender and creamy.
7. Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated, creating a rich and creamy texture.
8. Season with salt and freshly ground black pepper to taste, then stir in the fresh chopped parsley just before serving immediately.