Spelt Risotto

Summary

Ingredients

• 300 g spelled rains
• 600 ml water, warm
• 2 small onions
• 2 cloves garlic)
• 400 g mushrooms
• 150 g carrot (s)
• 1 leek
• 1 bunch parsley, smooth
• 6 tablespoon butter
• 150 ml white wine
• 500 ml vegetable stock
• 125 ml whipped cream
• 80 g parmesan cheese

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Instructions

1. Soak the spelled grains in 600 ml of warm water overnight. Drain the next day, collect the draining liquid.
2. Peel the onions and garlic cloves, dice finely. Clean the mushrooms, quarter or eighth, depending on their size. Peel the carrots and cut into fine cubes. Clean and wash the leek, cut into fine strips. Wash the parsley, pat dry well, chop finely.
3. Sweat the onion cubes in 3 tablespoon butter, add the drained spelled grains and carrot cubes, sweat with them. Pour in the white wine and stir until the wine has been absorbed by the spelled. Then pour in the vegetable stock and draining liquid, cover and simmer gently for approx. 50 minutes, stirring repeatedly. Then switch off the stove and let the spelled swell on the plate for about 30 minutes.
4. Sweat the leek in the remaining butter, add the mushrooms, cook with the lid on for about 10 minutes, stirring occasionally. Pour in the whipped cream, season with salt and pepper, reduce a little. Fold the mushrooms into the spelled, season with salt and pepper.
5. Arrange on preheated plates, grate the parmesan over them and serve sprinkled with parsley. Also tastes good with wheat grains.