Photo: Andrew Ridley
Spelt & wild mushroom risotto
11 ingredients
15 min + 35 min
Serves 4
openrecipes
This autumnal risotto has a wonderful nutty flavour and is low in fat too
Estimated Nutrition (whole recipe, rough)
318
Calories
14g
Protein
21g
Fat
15g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Spelt | not in our table | 0 |
| Porcini | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g pearled spelt
- 25g dried porcini mushrooms
- ½ tbsp olive oil
- 1 onion , finely diced
- 2 garlic cloves , finely chopped
- 100g chestnut button mushrooms , cut into quarters
- 100ml white wine
- 1l hot vegetable stock
- 1 tbsp low-fat crème fraîche
- bunch chives , finely chopped
- handful grated pecorino or Parmesan to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes