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Mushroom and thyme spelt-otto

By delicious. magazine

Mushroom and thyme spelt-otto

We’ve swapped arborio rice for pearled spelt in this take on a risotto. It’s got a wonderfully nutty texture which pairs well with earthy mushrooms and iron-rich spinach.

Updated at: Sat, 15 Feb 2025 07:59:20 GMT

Nutrition balance score

Great

Glycemic Index

58

Moderate

Glycemic Load

39

High

Nutrition per serving

Calories465.8 kcal (23%)

Total Fat17 g (24%)

Carbs67.7 g (26%)

Sugars9.4 g (10%)

Protein17 g (34%)

Sodium808.5 mg (40%)

Fiber11.1 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gmixed mushrooms

roughly chopped

3fresh thyme sprigs

leaves stripped and finely chopped

325gpearled spelt

1 litrevegetable stock

150gbaby spinach

3 Tbsppesto

40gcrème fraîche

Instructions

View on delicious. magazine

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Notes

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Makes leftovers

Moist

GB· 2 years ago

Makes leftovers

I added TWO onions for extra flavour and used 180g of frozen spinach for simplicityj and convenience as I had it in the freezer. Additional black pepper and sprinkled with garlic oil at the end before serving. Also, I left the dish for 10 minutes before serving to aid further absorption by the spelt grain. Could be easily vegan by omitting the creme fraiche and using vegan pesto.

I added TWO onions for extra flavour and used 180g of frozen spinach for simplicityj and convenience as I had it in the freezer. Additional black pepper and sprinkled with garlic oil at the end before serving. Also, I left the dish for 10 minutes before serving to aid further absorption by the spelt grain. Could be easily vegan by omitting the creme fraiche and using vegan pesto.

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