Spelt Risotto with Mushrooms and Hazelnuts
21 min 1 serving 790 kcal · 30 g proteinLevel: Intermediate
The nutritionist's note
Spelt keeps more bite than arborio rice and releases enough starch to bind without dairy cream. Toasting the hazelnuts develops their aroma and doubles their presence.
Ingredients
1 serving
- spelt120 g
- button mushrooms200 g
- soy cream60 ml
- hazelnuts30 g
- vegetable stock400 ml
- shallot40 g
- olive oil14 g
Method
- 1
Sweat the mushrooms for 6 minutes in a dry pan, then add the oil and shallot.
- 2
Add the spelt and coat for 1 minute.
- 3
Add hot stock a ladle at a time, stirring, for 16 minutes.
- 4
Off the heat, stir in the soy cream and toasted hazelnuts.
Nutrition facts
per serving
| Energy | 790 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 92 g |
| Fat | 33 g |
| Fibre | 15 g |
| Iron | 6.2 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
- tree nuts
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