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…..so 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
- Cut pumpkin in cubes.
- 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.
- Blend pumpkin with a coffee spoon of salt and keep it warm.
- Mince onion.
- Wash the kale leaves and cut into small pieces.
- Carefully wash the mushrooms and slice them.
- Wash spelt under running water.
- Put a saucepan on fire and sweat the onion with two tablespoons of oil.
- Add spelt and toast it.
- Add mushrooms, black cabbage and cook for about twenty minutes gradually adding vegetable broth.
- A few minutes before the spelt it is ready, add some salt as you like.
- Season with extra virgin olive oil and four tablespoons of Parmesan cheese.
- Serve spelt on pumpkin cream (in the simply version).
- You can prepare kale chips (find the recipe to this link: http://www.gustovegetariano.com/en/kale-chips/) 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.