On a recent trip to Borough Market I tucked into a delicious mushroom “speltotto” (risotto made with pearled spelt instead of rice) on Turnip Borough’s stall. Bursting with flavour and packed with heaps of different varieties of sautéed mushrooms, the dish was topped off with a fantastic Parmesan crisp that added a salty, umami dimension as well as some welcome crunch.
Speltotto has many advantages over traditional rice risottos: lighter and healthier, spelt needs far less attention (you only need to stir it occasionally) and doesn’t rely as much on butter and cheese for flavour and texture. I used pearled spelt in my recipe, but you can also use pearled barley or farro perlato – just make sure you use a “pearled” grain where the outer husk has been polished off, making it quicker to cook.This is a great vegan dish if you omit the butter and replace the with sprinkle of nutritional yeast.
Until I can get back to Borough for seconds, I’ve had a stab at making my own version – I hope you enjoy my recipe!
Click here (or right-click to save) Forkful Food’s Mushroom Speltotto Recipe
I'd love to hear from you about how you've tried this recipe - email me or add a comment below!
And get in touch if you'd like to chat about ordering your own delicious food!
Ruth x
hi just love Mushroom Risotto and have made this for quite a while using spelt. I know Borough well and cannot resist buying mushroom spelt risotto whenever I am at the market. I am also a forager and dry most surplus mushrooms in jars and use rehydrated along with fresh mushrooms my recipe is similar to yours except for a few ingredients I use ghee, then add onion, white wine once the spelt has been covered in ghee – I suppose you could also use coconut oil if you were vegan? for stock I use 1.5 tsps of a well known vegetarian dried powdered stock to 2 mugs of warm water once absorbed I add chili and lots of pepper, Celtic sea salt (not too much because the veg stock already has salt) quite a bit of garlic, lemon, fresh parsley cream and parmesan – delicioso
That sounds yummy! Thank you for your feedback.