SPELT & WILD MUSHROOM RISOTTO

Serves 4

Per serving: 22g net carbs | 3.3g fibre | 10.2g protein | 21.4g fat 347 kcal

Ingredients

• 15g dried porcini mushrooms

• 2 tbsp extra virgin olive oil

• 50g butter

• 1 small onion or leek, finely chopped

• 3 garlic cloves, roughly chopped

• A few sprigs of thyme or 2 sprigs of rosemary

• 350g chestnut mushrooms

• 200g par- or uncooked spelt, or uncooked cauliflower rice

• 150ml dry white wine

• 200–800ml hot vegetable stock, depending on the quantity of spelt

• 50g Parmesan, finely grated

• Salt and freshly ground black pepper

Method

1. Soak the dried mushrooms in 100ml just-boiled water for at least 15 minutes. Add the oil and half the butter to a large frying pan and fry the onion and garlic over a medium heat with the thyme (or rosemary) and a little seasoning.

2. Meanwhile, finely slice the chestnut mushrooms, then add them to the pan and increase the heat. Let them soften and lightly brown for about 10 minutes, stirring frequently.

3. Carefully lift the dried mushrooms from the water (reserving the soaking water) and roughly chop them. Add these to the pan. Add the spelt (or cauli rice, if using) and stir through for a couple of minutes before adding the wine. Bring to the boil and let it reduce for a few minutes.

4. Strain the mushroom stock through a fine sieve into the pan. Add a couple of ladlefuls of vegetable stock and bring to the boil. Reduce the heat to medium and keep adding stock as you need to – 200ml for cauli rice may be enough but you will need about 800ml for the spelt.

5. The cauli rice will cook in 7–10 minutes, par-cooked spelt needs about 15 minutes and uncooked spelt 25 minutes.

6. Stir in the remaining butter and the cheese and the taste for seasoning. Serve straight away.