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Spelt risotto with mushrooms
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 438
  • Fat about 17g
  • Carbohydrates about 43g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1.5 dl white wine
  • 1 onions, finely chopped
  • 250 g spelt
  • 4 sage leaves, cut into strips
  • 200 g Salsiccia sausage meat squeezed out of the skin, torn into pieces
  • 30 g dried porcini mushrooms, soaked, drained, cut into pieces
  • 1.5 litres vegetable bouillon, hot
Finishing touches
  • salt and pepper to taste
  • 50 g grated Parmesan
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the onion. Add the spelt and sauté until translucent, stirring constantly. Pour in the white wine and reduce almost completely. Add the mushrooms and sage. Stirring frequently, add the bouillon a little at a time so that the spelt is always just covered with liquid. After 10 mins. add the sausage, then cook for a further 10 mins. until the spelt is creamy and al dente.
Finishing touches
Mix half of the cheese into the risotto, season. Serve with the remaining cheese.