Usually the first recipe I immagine when I see mushrooms is with rice, but this time I would like to give you another idea: so I’ve choose spelt, but cooked as a risotto. I’ve also used kale, but I thought that the plate would have needed some colour more…I’ve bought some pumpkin and the result is beautiful and tasty… enjoy this recipe!

Ingredients (4 people):

  • pearled spelt 8,8 oz
  • porcini mushrooms 7 oz
  • 8 kale leaves
  • vegetable broth 2 lt
  • ¼ onion
  • extra virgin olive oil q.s.
  • salt q.s.
  • 4 tablespoons grated parmesan cheese


for the orange cream:

  • pumpkin 7 oz
  • extra virgin olive oil
  • 1 clove of garlic
  • salt


  1. Cut pumpkin in cubes.
  2. Heat some oil in a pan with a clove of garlic; add pumpkin and a glass of vegetable broth; cover with a lid and cook until it will be softened.
  3. Blend pumpkin with a coffee spoon of salt and keep it warm.
  4. Mince onion.
  5. Wash the kale leaves and cut into small pieces.
  6. Carefully wash the mushrooms and slice them.
  7. Wash spelt under running water.
  8. Put a saucepan on fire and sweat the onion with two tablespoons of oil.
  9. Add spelt and toast it.
  10. Add mushrooms, black cabbage and cook for about twenty minutes gradually adding vegetable broth.
  11. A few minutes before the spelt it is ready, add some salt as you like.
  12. Season with extra virgin olive oil and four tablespoons of Parmesan cheese.
  13. Serve spelt on pumpkin cream (in the simply version).
  14. You can prepare kale chips (find the recipe to this link: and grill few pieces of mushrooms in the oven to get a more elaborate version: using a cooking ring, put spelt at the center of your plate, add some pumpkin cream drops, two kale chips and roasted mushrooms.