- 1 x 250g pack Merchant Gourmet Spelt
- 1 x large shallot
- 3 x garlic cloves
- 250g chestnut mushrooms
- 3 tbsp Coconut Cream
- ¼ tsp english mustard
- 20g toasted pine nuts
- 20g curly leaf parsley
- zest & juice ½ lemon
- Olive Oil
- Extra virgin olive oil
- Vegan parmesan
- Sea salt & black pepper
To serve
Creamy Spelt & Mushroom Risotto
- Roasted cherry tomatoes
Heat 1 tbsp of olive oil in a large pan or skillet. Finely chop the shallot and add to pan. Season and sweat until translucent.
In a separate pan, heat a tablespoon of oil in a small skillet. Slice the mushrooms and add to pan. Season with salt and freshly ground black pepper and let them cook over a low heat until they begin to exude their juices. Mince the garlic and add to pan. Stir to coat and cook for a further 3-4 minutes.
Add the spelt to the pan along with the shallots. Pour over any excess liquid from the mushrooms and let the spelt absorb the flavours.
Once the mushrooms are reasonably dry, transfer to the spelt pan and stir to combine. Add the coconut cream, lemon zest, juice, mustard and season generously. Cook gently for around 2-3 minutes before tossing in the toasted pine nuts and finely chopped parsley.
Roast some vine tomatoes in a pre-heated oven at 180 degrees celsius for around 20 minutes before serving.
Recipe by PeaSoup
www.merchant-gourmet.com