Pearled spelt is a great hearty grain to cook with and is regularly used as a substitute to rice in risotto's, but also makes a lovely grain alternative in salads and soups.
Removing the outer layer of bran ‘pearls’ the grain, meaning that it will soak up all the flavours of your dish during cooking, on top of its own distinctive, nutty taste.
You can buy pearled spelt from Ocado, Waitrose, Holland & Barrett and other health food shops, although if you can't find it so easily, the flavours of this risotto would be just as delicious in a normal rice risotto, too.
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- 2 Tbsp. olive oil
- 400 g woodland mushroom mixture (that ideally contains maitake mushrooms), we used Waitrose No 1, roughly chopped, see GH TIP
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp. roughly chopped thyme leaves, plus extra leaves serve
- 200 g pearled spelt, see intro
- pinch saffron
- 800 ml hot vegetable stock
- 3 Tbsp. nutritional yeast flakes, we used Marigold Engevita
- 150 g baby spinach
- juice 1/2 lemon
- Step 1Heat 1tbsp oil in a large, deep frying pan over high heat and cook the mushrooms for 5min, stirring occasionally, until tender and most of the liquid has evaporated. Remove mushrooms to a plate and return pan to medium heat.
- Step 2Add remaining 1tbsp oil to the pan and cook the onion for 10min, until softened. Stir in the garlic and thyme and cook for 2min, stirring, until fragrant. Stir in the pearled spelt.
- Step 3Mix the saffron into the hot stock and pour into the pan along with plenty of seasoning. Bring to the boil, then reduce heat and simmer for 25min, stirring occasionally, until the spelt is tender and most of the liquid has been absorbed.
- Step 4Add the mushrooms, nutritional yeast and spinach, stirring until the spinach wilts. Stir through the lemon juice and check seasoning. Garnish with extra thyme leaves and serve.
GH TIP: If you can’t get hold of a woodland mushroom mixture, use an exotic mushroom mixture instead.
Per serving:
- Calories: 188
- Protein: 9g
- Fat: 7g
- Saturates: 1g
- Carbs: 20g
- Total sugars: 4g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
