21 January 2017

Wild mushroom and crown prince squash spelt risotto

Hello everyone! It's a beautiful sunny Saturday and I'm soon heading to the countryside for a walk. I haven't been very active outdoors lately, so this will do me some good. Before I go I want to share a recipe from this week, a wild mushroom and crown prince squash spelt risotto.

The beauty of this spelt risotto is that you can have most of the ingredients ready to go in your dry cupboard. You can use whatever nutty squash you have and various dried wild mushrooms. The kalettes are also optional, although it's nice to have something green here. 

Wild mushroom and crown prince squash spelt risotto


1 onion
3 garlic cloves
1 small crown prince squash or other nutty squash
1 tbsp vegetable oil
15 g dried chanterelles or other wild mushrooms
500 ml vegetable stock
1 cup pearled spelt
15 g butter
Fresh parsley to taste
Salt to taste
Ground black pepper to taste
100 g kalettes
70 g grated Havarti cheese


Chop the onion and garlic finely. Peel and cut the squash into squares. In the meanwhile heat up the vegetable stock. Crumble the dried mushrooms into the stock and keep it warm.

Start cooking the onion first in a pan in vegetable oil. Fry until soft and browned. Then add the squash pieces. Fry them also for a few minutes and then add the garlic.

After a while add the butter and let it melt. Mix in the pearled spelt. Add a few ladles of the vegetable stock and simmer the risotto under the lid. Keep adding stock and stirring regularly so that the pan doesn’t dry up.

Season the risotto and add the kalettes and cheese a few minutes before serving.


Have a great weekend!

Your VegHog

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