Spelt mushroom risotto

Name: Spelt mushroom risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Spelt grains; 1 medium onion; 200 g small mushrooms; 2 TABLESPOONS Oil; 2 TEASPOONS Porcini yeast broth or vegetable broth (health food store); 500 g Broccoli; 2 medium-sized tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Spelt grains
1 medium onion
200 g small mushrooms
2 TABLESPOONS Oil
2 TEASPOONS Porcini yeast broth or vegetable broth (health food store)
500 g Broccoli
2 medium-sized tomatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Chives

Directions

1
Rinse spelt and soak in approx. 1 l water overnight
2
Peel and finely chop the onion. Clean the mushrooms, possibly wash and halve or quarter them. Drain spelt, collect soaking water. Heat oil in a pot. Fry onion, mushrooms and spelt in it. Stir in about 600 ml soaking water and stock. Bring to the boil, cover and simmer for about 40 minutes
3
Clean and wash the broccoli and cut it into small florets. Add to the spelt, cook for another 15 minutes
4
Coarsely grate the cheese. Wash, quarter and finely dice the tomatoes. Add half of the cheese to the "risotto" and let the cheese melt. Season with salt and pepper. Wash chives, chop finely. Sprinkle with the rest of the cheese.