Spelt & wild mushroom risotto recipe | Good Food

Ingredients

• 200g pearled spelt
• 25g dried porcini mushrooms
• ½ tbsp olive oil
• 1 onion finely diced
• 2 garlic cloves finely chopped
• 100g chestnut button mushroom cut into quarters
• 100ml white wine
• 1l hot vegetable stock
• 1 tbsp low-fat crème fraîche
• bunch chives finely chopped
• handful grated pecorino or parmesan to serve (optional)