Robotic Chef

Spelt & Mushroom Risotto

Publication date: December 8, 2023

This creamy risotto uses pearled spelt as a healthier alternative to rice and dried porcini mushrooms for a more intense flavour.

by robot: 23 min.
2 person
13 ingredients
Nutrition Facts
375 kcal.
13 g.
44.5 g.
15.3 g.

How to Cook

Before cooking the dish, prepare all the ingredients according to the instructions in the Ingredients section.

  1. 0:00 (min) Cut the red onion into a small dice.
  2. 2:33 (min) Mince the garlic.
  3. 3:56 (min) Prepare the Girolle mushrooms. Cut off the tough ends and gently pull them apart so they are roughly the same size.
  4. 5:39 (min) Slice the Shiitake mushrooms into smaller pieces if necessary so they are similar in size to the other mushrooms.
  5. 6:20 (min) Gently pull apart the Oyster mushrooms.
  6. 6:37 (min) Cut the butter into roudh 1cm cubes.
  7. 7:07 (min) Roughly slice through the rocket.
  8. 7:38 (min) Cut the parsley into small pieces.
  9. 8:32 (min) Cut the walnuts into very small pieces and add to the parsley.
  10. 9:32 (min) Add 1g of the sea salt, 0.5g black pepper, 40g of the olive oil and mix together with the parsley & walnuts.
  11. 10:24 (min) Stir in a squeeze of fresh lemon juice to finish
  12. 10:48 (min) Gently warm up a pan of the stock.
  13. 11:11 (min) Add the olive oil, followed by the butter to the risotto pot.
  14. 12:10 (min) Add the red onions and a pinch of salt to the pot.
  15. 13:04 (min) Stir in the garlic.
  16. 13:26 (min) Keep stirring the pot regularly.
  17. 14:23 (min) Stir in the spelt, sea salt & black pepper and continue to cook for around 4 minutes.
  18. 16:54 (min) Start gradually adding the stock, 2 ladles at a time. Then stir until absorbed.
  19. 17:48 (min) When the stock is almost absorbed, add 2 more ladles.
  20. 18:52 (min) Keep repeating the process until all the stock is absorbed.
  21. 19:29 (min) Stir all the mushrooms into the risotto.
  22. 21:10 (min) Squeeze in half a fresh lemon and stir.
  23. 21:42 (min) Finish by stirring in the chopped rocket.
  24. 22:06 (min) To serve, place some of the risotto in the centre of a plate or bowl and finish with some of the parsley & walnut pesto.
  25. The dish is ready!
Butter (Unsalted)
50 gr.
Chicken Stock
1700 gr.
Crushed Black Pepper
1.5 gr.
Parlsey -
40 gr.
Garlic -
9 gr.
Lemon Juice
15 gr.
Maldon Sea Salt
5 gr.
Mushrooms -
270 gr.
Olive Oil
60 gr.
Red Onion -
90 gr.
Rocket - Chiffonade
30 gr.
200 gr.
Walnuts - Finely Chopped
30 gr.
Medium Pot
Small Pot

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