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Spelt & Dried Mushroom Risotto

Serves 5 | Prep Time 30 minutes | Cook Time 1 hour 20 minutes


2 Tbsp Eden Extra Virgin Olive Oil

4 shallots, finely chopped

3 cloves garlic, minced

1 cup organic spelt wheat, soaked in water to cover for 8 hours or overnight

1/3 cup Eden Mirin

1/4 tsp Eden Sea Salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/2 cup Eden Sliced Shiitake Mushrooms, soaked 20 min. in 1 cup cold water, reserved liquid

1/2 cup Eden Maitake Mushrooms, soaked 20 min. in 1 cup cold water, reserve liquid

2 cups reserved mushroom soaking water

2 cups vegetable stock

1/2 cup Edensoy Unsweetened

1/4 cup organic grated parmesan cheese

1/4 cup freshly chopped parsley


Place 1 T. oil in a medium saucepan. Sauté shallots on medium-low heat for 2 to 3 minutes. Drain spelt, add to the saucepan and sauté for 3 minutes. Add the mirin and simmer 5 minutes. Drain water from mushrooms and combine. Coarsely chop mushrooms and set aside. Add salt, pepper, mushroom soaking water, vegetable stock to the spelt. Cover and simmer about 30 to 45 minutes until the spelt is tender.

Heat 1 T. oil in a skillet and sauté the mushrooms 5 minutes. Add garlic and cook 1 minute. Add the mushroom mixture to the spelt and simmer 15 to 20 minutes until the mushrooms are tender. Stir in the Edensoy, parsley and parmesan. Add extra salt or pepper to adjust the seasoning, if desired and serve.

Nutritional Information

Per serving: 258 calories, 1g fat (23% calories from fat), 14g protein, 54g carbohydrate, 13g fiber, 0mg cholesterol, 299mg sodium