Suppilovahverorisotto
recipe

A delightful autumn risotto featuring delicious chanterelle mushrooms and nutritious spelt pearls. This dish is perfect for enjoying on beautiful fall evenings.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 1 liter of chanterelle mushrooms
- 1 tablespoon of butter
- 2 tablespoons of olive oil
- 1 onion
- 2 garlic cloves
- 300 grams of spelt pearls
- 200 milliliters of dry white wine
- 600 milliliters of vegetable broth
- 200 grams of grated Parmesan cheese
- A bunch of parsley
- Black pepper

Instructions:

1. Peel and finely chop the onion and garlic cloves.
2. Heat olive oil in a large pot and sauté the onion until translucent.
3. Add the spelt pearls to the pot and stir for a moment.
4. Pour in the white wine and allow it to absorb into the spelt.
5. Gradually add hot vegetable broth, one ladle at a time, stirring well. Let the broth absorb before adding more.
6. Clean the chanterelle mushrooms and sauté them in butter until the moisture evaporates.
7. Mix the sautéed mushrooms into the cooked spelt.
8. Grate the Parmesan cheese and stir it into the risotto.
9. Finish the risotto with chopped parsley and season with black pepper.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 5 g
- Salt: 0.5 g

Reviews: 4.42 (5849 reviews) ★★★★★ share