Spelt & Mushroom Risotto

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!