For this wholesome speltotto (risotto but with spelt grains), you'll flavour spelt with golden mushrooms, tarragon and sweet caramelised leeks. Garnish with toasted walnuts to serve.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||7.5 g|
|Protein||5.5 g||20.5 g|
|Salt||0.75 g||2.81 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Peel and finely slice the shallot[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat
Once hot, add a knob of butter to the pan
Once melted, add the sliced shallot with a pinch of salt and cook for 2-3 min until starting to soften
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 500ml [1L] boiled water
Once the shallot has softened, add the Chinese rice wine and spelt to the pan and cook for 2-3 min further
Add the vegetable stock and cook, covered, for 25-30 min, stirring occasionally, until the spelt is tender with a slight bite
Tip: Add a splash more water if it's looking a little dry!
Peel and finely chop (or grate) the garlic
Slice the chestnut mushrooms finely
Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves
Top, tail and slice finely
Roughly chop the walnuts
Heat a separate, large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the walnuts and cook for 2-3 min or until toasted and lightly golden
Tip: Watch them like a hawk so they don't burn!
Once toasted, transfer the walnuts to a plate and set aside
Return the pan to a medium-high heat with a drizzle of olive oil
Once hot, add the sliced chestnut mushrooms and cook for 4-5 min until golden and caramelised
Tip: Try not to move the mushrooms around too much as this will stop them from caramelising!
Once softened, add the chopped garlic and sliced leek and cook for 1-2 min further until the leek has started to soften
Roughly strip the tarragon leaves from their stalks and chop them finely, discard the stalks
Once the spelt is tender, with a slight bite and all the liquid has been absorbed, stir through the chopped tarragon, soft cheese and half the grated Italian hard cheese (save the rest for later!)
Add the pan-fried chestnut mushrooms and leek to the pan and give everything a mix up – this is your mushroom & tarragon speltotto
Serve the mushroom & tarragon speltotto garnished with the toasted walnuts and remaining grated Italian hard cheese
Season with a generous grind of black pepper and top with a drizzle of olive oil