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Mushroom, Tarragon & Walnut Speltotto

Mushroom, Tarragon & Walnut Speltotto

Rating
4.5rating out of 5

(1892 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

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.

Prep Time

35 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
Leek
1 leek
garlic-clove
2 garlic cloves
Walnuts
1 bag of walnuts (25g) †
Spelt
120g spelt †
fresh-tarragon
5g tarragon
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
soft cheese2
1 soft cheese pot (50g) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
chestnut-mushrooms
160g chestnut mushrooms
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 leek
  • 1 garlic clove
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 120g spelt<span class="strong">†</span>
  • 5g tarragon
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
  • 160g chestnut mushrooms
Typical Values per 100g per serving
Energy 564 kJ
134 kcal
2108 kJ
501 kcal
Fat
of which saturates
6.2 g
2.6 g
23.1 g
9.7 g
Carbohydrate
of which sugars
14.7 g
2.7 g
55.1 g
10.1 g
Fibre 2 g 7.5 g
Protein 5.5 g 20.5 g
Salt 0.75 g 2.81 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 leek
leeks
1 garlic clove
garlic
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
120g spelt
spelt (wheat gluten)
5g tarragon
tarragon(100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 Chinese rice wine sachet (15ml)
rice wine (100%)
160g chestnut mushrooms
chestnut mushrooms
Allergens
  • Allergens highlighted by † (nut, gluten, celery, milk)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2442 - Mushroom, Tarragon & Walnut Speltotto

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

2 2442 - Mushroom, Tarragon & Walnut Speltotto

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!

3

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

4 2442 - Mushroom, Tarragon & Walnut Speltotto

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

5 2442 - Mushroom, Tarragon & Walnut Speltotto

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!

6

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

7

Once the spelt is tender, with a slight bite and all the liquid has been absorbed, stir through the chopped tarragonsoft 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

8

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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

Enjoy!

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