A mushroom risotto – made with spelt from Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants (page 186) by Gill Meller

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Notes about this recipe

  • grindabod on September 01, 2020

    As is always the case with risotto, the stock makes the dish. We used the broth left over after cooking beans earlier in the week as the basis for the vegetable stock and it was a really delicious dish. The spelt works really well with the mushrooms, it had the perfect consistency, and it somehow felt healthy and decadent at the same time.

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